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HONEY MAID Frozen Layered Sorbet Torte

Prep time

20 min

Total time

2 hr 50 min

Servings

Makes 16 servings
1 piece (108 g) each.

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    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
Preparation
  • 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.

125561

Nutrition Information

Nutrition per serving

  • Calories

    240

  • Total fat

    11g

  • Saturated fat

    7g

  • Cholesterol

    10mg

  • Sodium

    110mg

  • Carbohydrate

    37g

  • Dietary fibre

    2g

  • Sugars

    29g

  • Protein

    2g

  • Vitamin A

    4%DV

  • Vitamin C

    6%DV

  • Calcium

    2%DV

  • Iron

    2%DV

This recipe features:

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