HONEY MAID Frozen Layered Sorbet Torte

HONEY MAID Frozen Layered Sorbet Torte

Prep time20 min
Total time2hr 50min
ServingsMakes 16 servings, 1 piece (108 g) each.
  • 1½ cups Honey Maid Crumbs
  • 1 cup flaked coconut, toasted
  • ½ cup sliced almonds, toasted
  • ⅓ cup butter, melted
  • 2 cups each mango, lemon and raspberry sorbet, softened
  • 3 cups thawed frozen whipped topping
  • ½ cup fresh raspberries
  • 5 small sprigs fresh mint
  • 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
  • Substitute
    Prepare using light whipped topping.
  • Substitute
    Substitute chopped walnuts or pecans for the sliced almonds.
  • Substitute
    Substitute sherbet for any of the sorbet flavours.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 11g 
   Saturated 7g 
Cholesterol 10mg 
Sodium 110mg 
Carbohydrate 37g 
   Fibre 2g 
   Sugars 29g 
Protein 2g 
Vitamin A4 %DV
Vitamin C6 %DV
Calcium2 %DV
Iron2 %DV

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