# Triple-Layered Ice Cream Torte

Source: https://www.oreo.com/recipe/triple-layered-ice-cream-torte-112466

Servings: 12 · Total time: 4h 15min

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.

## 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

## Directions

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.

## Nutritional 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

## Tips

- Sweets can be part of a balanced diet but remember to keep tabs on portions.
- Remove dessert from freezer 5 min. before serving. Or, quickly dip bottom of bowl in hot water to immediately release dessert from bowl.
- To prevent ice cream from melting while assembling, freeze bowl for at least 20 min. before using as directed.