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Triple-Layered Ice Cream Torte

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 time15 min
Total time4hr 15min
ServingsMakes 12 servings.
  • 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
  • 1½ cups thawed frozen whipped topping
  • ¼ cup flaked coconut, toasted
  • 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-Wise
    Sweets can be part of a balanced diet but remember to keep tabs on portions.
  • How to Easily Unmold Cake
    Remove 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 Melting
    To prevent ice cream from melting while assembling, freeze bowl for at least 20 min. before using as directed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 12g 
   Saturated fat 7g 
Cholesterol 15mg 
Sodium 160mg 
Carbohydrate 42g 
   Dietary fiber 1g 
   Total sugars 31g 
Protein 3g 
Vitamin A4 %DV
Vitamin C6 %DV
Calcium6 %DV
Iron8 %DV

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