Layers of chocolate and vanilla ice cream and raspberry sorbet divided by cookie crumbs and topped with COOL WHIP and coconut. It's a showstopper with 15 minutes of prep.
What You Need
Original recipe yields 12 servings
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
1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Line 1-1/2-qt. freezerproof bowl with plastic wrap. Spoon sorbet into prepared bowl; press firmly onto bottom with back of spoon. Cover with 1/3 of the 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 COOL WHIP; sprinkle with coconut.
Prepare using your favorite flavors of ice cream, and sorbet or sherbet.
How to Easily Unmold the Torte
Remove torte from freezer 5 min. before unmolding to serve. Or, quickly dip bottom of bowl in hot water to immediately release torte from bowl.
How to Prevent the Ice Cream from Melting
To help prevent the ice cream from melting while assembling the dessert, freeze bowl for at least 20 min. before using as directed.
How to Toast Coconut
Spread coconut onto bottom of shallow pan. Bake in 300ºF oven 5 min. or until golden brown, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.