Mandarin Orange Freeze recipe

1/2 c. butter
1-1/4 c. flour
1/4 c. sugar
2 Tb. brown sugar
1/2 c. chopped hazelnuts
4 c. orange sherbet, softened
2 c. vanilla ice cream, softened
1/3 c. toasted coconut

In a heavy skillet, melt butter and stir in flour, sugar, brown sugar, and nuts.
Cook, stirring constantly, over medium heat for 4-5 minutes until mixture is golden brown.
Spoon mixture into a 9 x 9 pan.
Using the back of the spoon, press firmly to form the foundation.
Cool completely.
Combine sherbet and ice cream in a large bowl, stirring gently just to marble.
Spread evenly on cooled crust.
Sprinkle with toasted coconut.
Cover and freeze for 3-4 hours or until firm.
Makes 9 servings.