|Dessert topping mix||2 1⁄8 Ounce (3 Packages)|
|Milk||1 Cup (16 tbs)|
|Light rum||1⁄3 Cup (5.33 tbs)|
|Raspberry sherbet||1 Pint|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Lime sherbet||1 Pint|
Prepare topping mixes according to package directions, except omit the vanilla and use the milk and rum instead of liquid called for on package.
Pipe through large star tip of pastry tube onto serving plate to form a ring 8 inches in diameter and 2 to 3 inches tall.
Stir raspberry sherbet to soften; stir in half the coconut.
Spoon into shell; freeze.
Stir lime sherbet to soften; stir in remaining coconut and spoon atop pink layer.
Cover and freeze till firm.