Let's whip it up
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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.
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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.
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