rozen Layered Sorbet Torte

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7  Ratings

• 20 min prep
• 2 hr 50 min total
• 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

Instructions

• 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.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.