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Triple-Layered Ice Cream Torte

Layers of chocolate and vanilla ice cream and raspberry sorbet divided by cookie crumbs and topped with whipped topping and coconut. It's a showstopper with 15 minutes of prep.

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 12 servings.

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    Ingredients
    • 2 cups raspberry sorbet, slightly softened
    • 24 OREO Cookies, crushed (about 2 cups)
    • 2 cups chocolate ice cream, slightly softened
    • 2 cups vanilla ice cream, slightly softened
    • 1-1/2 cups  thawed frozen whipped topping
    • 1/4 cup flaked coconut, toasted
Preparation
  • Line 1-1/2-qt. freezerproof bowl with plastic wrap. Spoon sorbet into bowl; press firmly onto bottom with back of spoon. Cover with 1/2 cup cookie crumbs.
  • Repeat layers twice, substituting chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.
  • Invert dessert onto plate just before serving; remove and discard plastic wrap.
  • Frost dessert with whipped topping; sprinkle with coconut.

Recipe Tips

Size-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

How to Easily Unmold CakeRemove dessert from freezer 5 min. before serving. Or, quickly dip bottom of bowl in hot water to immediately release dessert from bowl.

Avoid Ice Cream MeltingTo prevent ice cream from melting while assembling, freeze bowl for at least 20 min. before using as directed.

112466
Amount per serving Calories 270
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Cholesterol 15mg
Sodium 160mg
Carbohydrate 42g
Dietary Fiber 1g
Total Sugars 31g
Protein 3g
Vitamin A 4% DV
Vitamin C 6% DV
Calcium 6% DV
Iron 8% DV

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