Triple-Layered Ice Cream Torte - Kraft Recipes Top
Comida Kraft
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Triple-Layered Ice Cream Torte

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12 servings

Layers of chocolate and vanilla ice cream and raspberry sorbet divided by cookie crumbs and topped with COOL WHIP and coconut. It's a showstopper with 15 minutes of prep.

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What You Need

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Make It

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  • Line 1-1/2-qt. freezerproof bowl with plastic wrap. Spoon sorbet into prepared bowl; press firmly onto bottom with back of spoon. Cover with 1/3 of the cookie crumbs.
  • Repeat layers twice, substituting chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.
  • Invert dessert onto plate just before serving; remove and discard plastic wrap.
  • Frost dessert with COOL WHIP; sprinkle with coconut.


Prepare using your favorite flavors of ice cream, and sorbet or sherbet.

How to Easily Unmold the Torte

Remove torte from freezer 5 min. before unmolding to serve. Or, quickly dip bottom of bowl in hot water to immediately release torte from bowl.

How to Prevent the Ice Cream from Melting

To help prevent the ice cream from melting while assembling the dessert, freeze bowl for at least 20 min. before using as directed.

How to Toast Coconut

Spread coconut onto bottom of shallow pan. Bake in 300ºF oven 5 min. or until golden brown, stirring occasionally.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 280
Total fat 12g
Saturated fat 7g
Cholesterol 15mg
Sodium 150mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 31g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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