Cream Sherbet Pie

36 Shortbread cookies
3 tablespoons butter or margarine, melted
1 pint vanilla ice cream, softened
1 pint raspberry sherbet
1/3 cup toasted coconut

Finely crush 22 cookies. Combine cookies with melted butter.
Press on bottom of pie plate. Stand 14 cookies around the
edge of plate, pressing into bottom crust. Spread vanilla ice
cream over bottom of prepared crust, pressing into cookies
along edge. Scoop raspberry sherbet into balls over vanilla ice
cream layer. Freeze. Sprinkle with toasted coconut. Makes 8
servings.