Triple-Layered Ice Cream Torte

Kraft Desserts
Kraft DessertsRecipe
Makes 12 servings


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1 pt. (2 cups) raspberry sorbet, slightly softened
1 pt. (2 cups) chocolate ice cream, slightly softened
1 pt. (2 cups) vanilla ice cream, slightly softened
24 OREO Cookies, crushed
1 1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted


Prep: 15 Minutes

LINE 1-1/2-qt. 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 COOL WHIP; sprinkle with coconut. Cut into wedges to serve.

Nutritional Information
Calories: 280
Total fat: 12 g
Saturated fat: 6 g
Cholesterol: 15 mg
Sodium: 180 mg
Carbohydrate: 41 g
Dietary Fiber: 1 g
Sugars: 31 g
Protein: 3 g
Vitamin A: 4% DV
Vitamin C: 6% DV
Calcium: 6% DV
Iron: 6% DV

Created date

March 2010