Frozen Layered Sorbet Torte

7  Ratings
  • 20 min prep
  • 2 hr 50 min total
  • Makes 16 servings, 1 piece (108 g) each.


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Frozen Layered Sorbet Torte Recipe

Ingredients

  • 1-1/2 cups Honey Maid Crumbs
  • 1 cup flaked coconut, toasted
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup butter, melted
  • 2 cups each mango, lemon and raspberry sorbet, softened
  • 3 cups thawed Cool Whip Whipped Topping
  • 1/2 cup fresh raspberries
  • 5 small sprigs fresh mint

Instructions

  • Combine  first 4 ingredients; set aside. Blend mango sorbet and 1/2 cup Cool Whip with electric hand mixer until well blended; spread onto bottom of 9-inch springform pan. Cover with 1-1/2 cups crumb mixture; press lightly into sorbet to secure. Freeze 30 min.
  • Repeat  with remaining sorbet flavours and crumb mixture to make 3 layers, freezing 30 min. after each new layer. Cover with remaining Cool Whip. Freeze 1 hour.
  • Remove  torte from freezer 10 min. before serving. Let stand at room temperature to soften slightly. Loosen torte from rim of pan; remove rim. Garnish torte with berries and mint.

Recipe Tips

SubstitutePrepare using Cool Whip Light Whipped Topping.

SubstituteSubstitute chopped walnuts or pecans for the sliced almonds.

SubstituteSubstitute sherbet for any of the sorbet flavours.

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Nutrition Information

Makes 16 servings, 1 piece (108 g) each.

Nutrition per serving:

  • Calories 240 
  • Total fat 11 g
  • Saturated fat 7 g
  • Cholesterol 10 mg
  • Sodium 110 mg
  • Carbohydrate 37 g
  • Dietary fibre 2 g
  • Sugars 29 g
  • Protein 2 g
  • Vitamin A 4 %DV
  • Vitamin C 6 %DV
  • Calcium 2 %DV
  • Iron 2 %DV

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