Triple-Layered OREO Ice Cream Torte

Triple-Layered OREO Ice Cream Torte

Prep time15 min
Total time4hr 15min
ServingsMakes 12 servings, 1 slice (140 g) each.
  • 2 cups (1/2 of 1-L container) raspberry sorbet, slightly softened
  • 2 cups (1/2 of 1-L container) chocolate ice cream, slightly softened
  • 2 cups (1/2 of 1-L container) vanilla ice cream, slightly softened
  • 24 Oreo Cookies, crushed
  • 1½ cups thawed frozen whipped topping
  • ¼ cup flaked coconut, toasted
  • Line 1-1/2-L 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 dessert from bowl just before serving. Invert onto plate. Remove and discard plastic wrap.
  • Frost dessert with whipped topping; sprinkle with coconut. Cut into wedges to serve.
Recipe Tips
  • Size-Wise
    Sweets can be part of a balanced diet but remember to keep tabs on portions.
  • How to Easily Unmold Cake
    Remove dessert from freezer about 5 min. before serving. Or quickly dip bottom of bowl in hot water to immediately release dessert from bowl.
  • Avoid Ice Cream Melting
    To prevent ice cream from melting while assembling torte, freeze the bowl for at least 20 min. before filling with ingredients as directed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 13g 
   Saturated 8g 
Cholesterol 15mg 
Sodium 140mg 
Carbohydrate 41g 
   Dietary fiber 1g 
   Sugars 20g 
Protein 3g 
Vitamin A6 %DV
Vitamin C4 %DV
Calcium6 %DV
Iron10 %DV

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