Triple-Layered Ice Cream Torte Recipe

Triple-Layered Ice Cream Torte Recipe

  • 1 pint raspberry sorbet, slightly softened
  • 1 pint chocolate ice cream, slightly softened
  • 1 pint vanilla ice cream, slightly softened
  • 24 OREO Cookies, crushed
  • 1 1/2 cups thawed COOL WHIP Whipped Topping
  • 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
  1. Line 1-1/2-quart 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.
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