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Triple-Layered Ice Cream Torte

Triple-Layered Ice Cream Torte recipe
photo by:kraft
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 more
15 min
4 hr 15 min
12 servings
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What You Need

cups  raspberry sorbet, slightly softened
 OREO Cookies, crushed (about 2 cups)
cups   chocolate ice cream, slightly softened
cups  vanilla ice cream, slightly softened
cups   thawed COOL WHIP Whipped Topping
cup  BAKER'S ANGEL FLAKE Coconut, toasted

Make It

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

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Easily Unmold Torte
Remove torte from freezer 5 min. before serving. Or, quickly dip bottom of bowl in hot water to immediately release torte from bowl.
Avoid Ice Cream Melting
To prevent ice cream from melting while assembling, freeze bowl for at least 20 min. before using as directed.
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