Triple-Layered Ice Cream Torte

3  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 12 servings, 1 slice (140 g) each.

Triple-Layered Ice Cream Torte Recipe

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

Instructions

  • 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.

Recipe Tips

How to Easily Unmold CakeRemove 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 MeltingTo 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 CoconutSpread coconut into shallow pan. Bake at 300ºF for 5 min. or until golden brown, stirring occasionally.

113075

Nutrition Information

Makes 12 servings, 1 slice (140 g) each.

Nutrition per serving:

  • 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

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