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.