Triple-Layered Ice Cream Torte

Name: Triple-Layered Ice Cream Torte
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 473 milliliters chocolate ice cream, slightly softened; 59 milliliters BAKERS ANGEL FLAKE Coconut, toasted; 473 milliliters 24 OREO Cookies, crushed (about; 473 milliliters raspberry sorbet, slightly softened; 473 milliliters vanilla ice cream, slightly softened; 237 milliliters thawed COOL WHIP Whipped Topping

This recipe serves 15. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 222 calories, 3g of protein, and 10g of fat. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up vanillan ice cream, raspberry sorbet, cool whip whipped topping, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes.

Instructions

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.

Ingredients you will need

Cookie Crumbs

Sorbet

Wrap

Equipment you will use

Plastic Wrap

Bowl

Repeat layers twice, substituting chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.

Ingredients you will need

Vanilla Ice Cream

Chocolate

Sorbet

Invert dessert onto plate just before serving; remove and discard plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Frost dessert with COOL WHIP; sprinkle with coconut.

Ingredients you will need

Coconut

Equipment

Plastic Wrap

Bowl

Ingredients

Servings:

473milliliters

chocolate ice cream, slightly softened 59milliliters

BAKER'S ANGEL FLAKE Coconut, toasted 473milliliters

24 OREO Cookies, crushed (about 473milliliters

raspberry sorbet, slightly softened 473milliliters

vanilla ice cream, slightly softened 237milliliters

thawed COOL WHIP Whipped Topping

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream on the menu? Try pairing 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. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.