Triple-Layered Ice Cream Torte Recipe

Name: Triple-Layered Ice Cream Torte
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: Makes 12 servings, 1 slice (140 g) each.
Ingredients: 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 Cookie s, crushed; 1-1/2 cups thawed Cool Whip Whipped Topping; 1/4 cup flaked coconut , toasted

Ingredients

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 Cookie s, crushed
1-1/2 cups thawed Cool Whip Whipped Topping
1/4 cup flaked coconut , toasted

	PREP TIME 15m	COOK TIME 4h	TOTAL TIME 4h15m
YIELD Makes 12 servings, 1 slice (140 g) each.

Instructions

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.

Desserts