1/2 c. butter
1 (7 oz.) pkg. flaked coconut
1 half gal. orange sherbet, softened
1 to 2 tbsp. mandarin orange liqueur, Triple Sec or Cointreau (or to
taste)

GARNISH: Mint leaves, strips of orange peel or mandarin orange segments.

Melt butter in large skillet over medium heat. Add coconut and cook, stirring constantly, until golden, about 6 or 7 minutes. Remove from heat. Reserve 2 tablespoons coconut for garnish. Press remainder into bottom and sides of 9 inch pie plate.

Spread half of orange sherbet over crust. Drizzle with liqueur. Add remaining sherbet, mounding top. Sprinkle with reserved coconut. Freeze until ready to serve or overnight. Let stand 10 to 15 minutes before serving. Garnish with mint, orange peel and segments if desired.