Instructions: In a medium mixing bowl combine coconut, nuts, and melted margarine. Transfer coconut mixture to a 9-inch pie plate.

Press mixture evenly onto bottom and up sides to form a firm even crust. Bake at 325F degrees about 20 minutes or until golden. Cool.

Evenly arrange sliced banana over crust. Spread lemon sherbet over bananas. Top with layer of lime sherbet, then add a layer of orange sherbet. Freeze pie 4 to 24 hours.

Sprinkle with toasted coconut.

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