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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-1/2 cups graham crumbs
2
1 cup flaked coconut, toasted
3
1/2 cup sliced almonds, toasted
4
1/3 cup butter, melted
5
2 cups each mango, lemon and raspberry sorbet, softened
6
3 cups thawed Cool Whip Whipped Topping
7
1/2 cup fresh raspberries
8
5 small sprigs fresh mint
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Step 1
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. Step 2
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. 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. Kraft Kitchen Tips!
Substitute
Prepare using Cool Whip Light Whipped Topping.
Substitute
Substitute chopped walnuts or pecans for the sliced almonds.
Substitute
Substitute sherbet for any of the sorbet flavours.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 7 g
35 %
Cholesterol 10 mg
Sodium 110 mg
5 %
Carbohydrate 37 g
Fibre 2 g
Sugars 29 g
Protein 2 g
Vitamin A
4 %
Vitamin C
6 %
Calcium
2 %
Iron
2 %
Servings
16 servings, 1 piece (108 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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