Triple-Layered Ice Cream Torte

Time4h 15min
Makes12 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

Putting it together

  1. 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. 2.
    Repeat layers twice, substituting chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.
  3. 3.
    Invert dessert onto plate just before serving; remove and discard plastic wrap.
  4. 4.
    Frost dessert with whipped topping; sprinkle with coconut.

Tips and Tricks

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.

Nutrition Information

Calories:270
Total fat:12g
Saturated fat:7g
Cholesterol:15mg
Sodium:160mg
Total Carbohydrate:42g
Dietary fiber:1g
Total sugars:31g
Protein:3g
Calcium:6% DV
Iron:8% DV