Crust:

� cup margarine or butter	1 cup Pillsbury Best All Purpose or Unbleached flour	� cup sugar
� cup coconut

Filling:

1� pints (3 cups) orange sherbet, softened	1� pints (3 cups) vanilla ice cream, softened	Mandarin orange segments

1. Melt margarine in large skillet over medium high heat. Lightly spoon flour into measuring cup; level off. Add flour, sugar and coconut to skillet; mix well. Cook 3 to 4 minutes or until mixture is golden brown and crumbly, stirring constantly.
2. Reserve � cup crumb mixture for topping. With back of spoon, press remaining mixture in bottom of ungreased 9" square pan. Place in freezer for 5 minutes to cool.
3. In large bowl, combine sherbet and ice cream, swirling to create a marbled look. Spread filling over crust. Sprinkle with reserved crumb mixture. Cover; freeze 4 hours or until firm.
4. To serve, let stand at room temperature for about 10 minutes. Cut into squares; place on individual dessert plates. Garnish each square with mandarin orange segments.

Kitchen tip:
To easily swirl ice cream and sherbet, let them stand at room temperature for five minutes to soften. Spoon the softened ice cream and sherbet alternately into a mixing bowl. Gently stir until they are swirled together.

Microwave option:
Soften the ice cream and sherbet by microwaving each on low for 2 to 3 minutes.

Make it special:
Place a fresh mint leaf on each dessert square and top each leaf with madarin orange sections.

Serving size: 1/9 of recipe
Calories: 370
Calories from fat: 160
Dietary exchanges: 1 starch, 2 fruit, 3� fat OR 3 carbohydrate, 3� fat