Triple-Layered Ice Cream Torte

Triple-Layered Ice Cream Torte
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  • 1 ½ cups thawed COOL WHIP Whipped Topping
  • 1 pt. (2 cups) raspberry sorbet, slightly softened
  • 1 pt. (2 cups) chocolate ice cream, slightly softened
  • 1 pt. (2 cups) vanilla ice cream, slightly softened
  • 24 OREO Cookies, crushed
  • ¼ cup BAKER'S ANGEL FLAKE Coconut, toasted

LINE 1-1/2-qt. glass bowl with plastic wrap. Spoon sorbet into prepared bowl; press firmly onto bottom of bowl with back of spoon. Cover with 1/2 cup crumbs. REPEAT layers twice, substituting the chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours. USE plastic wrap to remove desser...

View full recipe at My Recipes


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