Triple-Layered Ice Cream Torte

Name: Triple-Layered Ice Cream Torte
Prep time: 15 min
Total time: 255 min
Yield: 12
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 frozen whipped topping; ¼ cup flaked coconut, toasted

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:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

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

Directions

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.