• Chocolate sandwich cookies, finely crushed
• Lime sherbert or ice cream, slightly thawed
• 1 carton frozen whipped topping
• 1 package frozen coconut
• 1 cup chopped pecans

In a 9 by 13 inch dish, place the chocolate cookie crumbs.  Pat firmly to form a crust.  Next, layer the lime sherbert on top of the cookie crumbs.  Finally, mix the last three ingredients and spread over the lime sherbert.  Refreeze for at least 4 hours before serving.