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Triple-Layered Ice Cream Torte

12 servings
Clock4h 15min Cook

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

Nutritional Information

Calories270
Total fat12g
Saturated fat7g
Cholesterol15mg
Sodium160mg
Total Carbohydrate42g
Dietary fiber1g
Total sugars31g
Protein3g
Calcium6% DV
Iron8% DV
  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.