Frozen OREO Torte

204  Ratings
  • 20 min prep
  • 4 hr 20 min total
  • Makes 15 servings.

Frozen OREO Torte Recipe


  • 30 OREO Cookies, divided
  • 2 Tbsp. butter or margarine, melted
  • 1 qt. (4 cups) lemon sherbet, softened
  • 1 pt. (2 cups) vanilla ice cream, softened


  • Split  15 of the cookies, leaving filling on one side of each cookie. Finely crush the 15 split cookies without filling and 5 of the whole cookies. Place in medium bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Stand the 15 split cookies, filling-sides out, around side of pan.
  • Spread  sherbet over crust. Coarsely chop remaining 10 cookies; sprinkle over sherbet layer. Top with ice cream; spread with spatula to completely cover cookie layer.
  • Freeze  at least 4 hours or overnight. Store leftover dessert in freezer.

Recipe Tips

Size-WiseSavor every bite of this indulgent dessert, but watch your portion size.

How to Cut Into Equal SlicesCut between cookies to the center of the torte for 15 equal slices.

SubstituteSubstitute raspberry sherbet for the lemon sherbet.


Nutrition Information

Makes 15 servings.

Nutrition per serving:

    • Calories 230 
    • Total fat 9 g
    • Saturated fat 3.5 g
    • Cholesterol 15 mg
    • Sodium 180 mg
    • Carbohydrate 35 g
    • Dietary fiber 1 g
    • Total sugars 28 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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