Frozen Layered Sorbet Torte

Name: Frozen Layered Sorbet Torte
Prep time: 7 h 20 min
Cook time: 7 h 20 min
Total time: 7 h 20 min
Yield: 20
Cuisine: Mexican
Ingredients: 79 milliliters butter, melted; 237 milliliters BAKERS ANGEL FLAKE Coconut; 5 small sprigs fresh mint; 473 milliliters each mango, coconut and raspberry sorbet, softened, divided; 118 milliliters fresh raspberries; 237 milliliters 45 vanilla wafers, finely crushed (about; 118 milliliters chopped PLANTERS Walnuts; 227 grams tub COOL WHIP Whipped Topping, thawed, divided

Frozen Layered Sorbet Torte might be just the Mexican recipe you are searching for. One portion of this dish contains approximately 2g of protein, 10g of fat, and a total of 137 calories. This recipe serves 20. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, mango, vanilla wafers, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 7 hours and 20 minutes.

Instructions

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.

Ingredients you will need

Mango Sorbet

Sorbet

Spread

Equipment you will use

Springform Pan

Whisk

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.

Ingredients you will need

Coconut

Sorbet

Spread

Equipment you will use

Whisk

Frying Pan

Whisk raspberry sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture. Cover with remaining COOL WHIP. Freeze 4 hours.

Ingredients you will need

Raspberries

Sorbet

Spread

Equipment you will use

Whisk

Remove torte from freezer 10 min. before serving.

Let stand at room temperature to soften slightly. Loosen torte from rim of pan; remove rim.

Equipment you will use

Frying Pan

Garnish torte with berries and mint.

Ingredients you will need

Berries

Mint

Equipment

Springform Pan

Whisk

Frying Pan

Ingredients

Servings:

79milliliters

butter, melted 237milliliters

BAKER'S ANGEL FLAKE Coconut 5small sprigs

fresh mint 473milliliters

each mango, coconut and raspberry sorbet, softened, divided 118milliliters

fresh raspberries 237milliliters

45 vanilla wafers, finely crushed (about 118milliliters

chopped PLANTERS Walnuts 227grams

tub COOL WHIP Whipped Topping, thawed, divided

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.