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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 frozen 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 whipped topping. 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 whipped topping. 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 light whipped topping.

SubstituteSubstitute chopped walnuts or pecans for the sliced almonds.

SubstituteSubstitute sherbet for any of the sorbet flavours.

125561
Amount per serving Calories 240
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Cholesterol 10mg
Sodium 110mg
Carbohydrate 37g
Fiber 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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