1 1/4 c. coconut cookie crumbs
1/4 c. butter, melted
12 paper thin lemon slices, optional
8 1/4 oz. can crushed pineapple, drained
1 qt. vanilla ice cream, softened
1/2 c. raspberry preserves
2 qt. lemon sherbet
Fresh raspberries, optional
Fresh mint sprigs, optional

Combine cookie crumbs and butter. Press onto bottom of 9" springform pan. Bake at 350 degrees for 10 minutes. Press lemon slices against the sides of pan and chill. Combine pineapple and ice cream. Spread over crust. Top with preserves and place in freezer. Soften sherbet and spread over preserves. Return to freezer. Place torte in refrigerator 10 minutes before serving. Remove rim and place on platter. Garnish with fresh raspberries and mint sprigs if desired. Yield: 12 servings.