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.
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
- 1½ cups thawed frozen whipped topping
- ¼ 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-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.
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Nutrition InformationNutrition 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 |
