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Triple-Layered Ice Cream Torte

Triple-Layered Ice Cream Torte recipe
average rating
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prep time
15 min
total time
4 hr 15 min
makes
12
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recipe by: kraft

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

1
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.

2
REPEAT layers twice, substituting the chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.

3
USE plastic wrap to remove dessert from bowl just before serving. Invert onto plate. Remove and discard plastic wrap.

4
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.

nutritional information

K:53361v3ec:113075

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