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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

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

Nutrition facts

Recipe Tips

1

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.

2

Repeat layers twice, substituting chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.

3

Invert dessert onto plate just before serving; remove and discard plastic wrap.

4

Frost dessert with whipped topping; sprinkle with coconut.