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Triple-Layered Ice Cream Torte

Prep Time:

15 min

Total Time:

4 hr 15 min

Makes:

What You Need!

2 cups (1/2 of 1-L container) raspberry sorbet, slightly softened

2 cups (1/2 of 1-L container) chocolate ice cream, slightly softened

2 cups (1/2 of 1-L container) vanilla ice cream, slightly softened

24 OREO Cookies, crushed

1-1/2 cups thawed COOL WHIP Whipped Topping

1/4 cup flaked coconut, toasted

Make It!

LINE 1-1/2-L glass bowl with plastic wrap. Spoon sorbet into prepared bowl; press firmly onto bottom of bowl with back of spoon. Cover with 1/2 cup crumbs.

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

USE plastic wrap to remove dessert from bowl just before serving. Invert onto plate. Remove and discard plastic wrap.

FROST dessert with Cool Whip; sprinkle with coconut. Cut into wedges to serve.

Kraft Kitchens Tips

How to Easily Unmold Cake

Remove dessert from freezer about 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 torte, freeze the bowl for at least 20 min. before filling with ingredients as directed.

How to Toast Coconut

Spread coconut into shallow pan. Bake at 300ºF for 5 min. or until golden brown, stirring occasionally.

K:53361v3ec:113075

(1)

Rated

by a cook on 8/5/2009

See All Ratings and Comments

Nutritional Information

Calories

280

Total fat

13 g

Saturated fat

8 g

Cholesterol

15 mg

Sodium

140 mg

Carbohydrate

41 g

Dietary fibre

1 g

Sugars

20 g

Protein

3 g

Vitamin A

6 %DV

Vitamin C

4 %DV

Calcium

6 %DV

Iron

10 %DV