Frozen Layered Sorbet Torte

Name: Frozen Layered Sorbet Torte
Prep time: 20 min
Cook time: 7 min
Total time: 7 min
Ingredients: 45 vanilla wafers, finely crushed (about 1-1/2 cups); 1 cup BAKER'S ANGEL FLAKE Coconut; 1/2 cup chopped walnuts; 1/3 cup butter, melted; 2 cups each mango, coconut and raspberry sorbet, softened, divided; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided; 1/2 cup fresh raspberries; 5 small sprigs fresh mint

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Prep Time: 20 minutes

Cook Time: 7 hours

Total: 7 hours, 20 minutes

Servings: 16

Author : My Food and Family

bakers coconut berries butter

Ingredients

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45 vanilla wafers, finely crushed (about 1-1/2 cups)1 cup BAKER'S ANGEL FLAKE Coconut1/2 cup chopped walnuts1/3 cup butter, melted2 cups each mango, coconut and raspberry sorbet, softened, divided1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided1/2 cup fresh raspberries5 small sprigs fresh mint

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Instructions

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Step 1

Combine first 4 ingredients; set aside. Whisk mango sorbet and 1/2 cup COOL WHIP until blended; spread onto bottom of 9-inch springform pan. Cover with half the crumb mixture; press lightly into sorbet. Freeze 1 hour.

Step 2

Whisk coconut sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture in pan. Top with remaining crumb mixture; press lightly into sorbet. Freeze 1 hour. Whisk raspberry sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture. Cover with remaining COOL WHIP. Freeze 4 hours.

Step 3

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.