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Triple-Layered OREO Ice Cream Torte

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 12 servings, 1 slice (140 g) each.

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    Ingredients
    • 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
    • 1-1/2 cups  thawed frozen whipped topping
    • 1/4 cup flaked coconut, toasted
Preparation
  • 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-WiseSweets can be part of a balanced diet but remember to keep tabs on portions.

How to Easily Unmold CakeRemove 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 MeltingTo prevent ice cream from melting while assembling torte, freeze the bowl for at least 20 min. before filling with ingredients as directed.

113075
Amount per serving Calories 280
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Cholesterol 15mg
Sodium 140mg
Carbohydrate 41g
Fibre 1g
Sugars 20g
Protein 3g
Vitamin A 6% DV
Vitamin C 4% DV
Calcium 6% DV
Iron 10% DV

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