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Desserts

Frozen Layered Sorbet Torte

Frozen Layered Sorbet Torte recipe
photo by:kraft
Fresh berries, tropical sorbet flavors and a sweet coconut crumb layer make a showstopping dish with just 20 minutes of prep (plus freezing).
time
prep:
20 min
total:
7 hr 20 min
servings
total:
16 servings
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What You Need

45
 NILLA Wafers, finely crushed (about 1-1/2 cups)
1
cup  BAKER'S ANGEL FLAKE Coconut
1/2
cup  chopped PLANTERS Walnuts
1/3
cup  butter, melted
2
cups  each mango, coconut and raspberry sorbet, softened, divided
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2
cup  fresh raspberries
5
small  sprigs fresh mint

Make It

COMBINE first 4 ingredients; set aside. Whisk mango sorbet and 1/2 cup COOL WHIP until blended; spread onto bottom of 9-inch springform pan. Cover with half the crumb mixture; press lightly into sorbet. Freeze 1 hour.

WHISK coconut sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture in pan. Top with remaining crumb mixture; press lightly into sorbet. Freeze 1 hour. Whisk raspberry sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture. Cover with remaining COOL WHIP. Freeze 4 hours.

REMOVE torte from freezer 10 min. before serving. Let stand at room temperature to soften slightly. Loosen torte from rim of pan; remove rim. Garnish torte with berries and mint.

Kraft Kitchens Tips

Substitute
Prepare using COOL WHIP LITE Whipped Topping.
Substitute
Substitute sherbet for any of the sorbet flavors.
Note
Torte can be frozen up to 24 hours before serving.
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