This frozen dessert has four fantastic layers - vanilla ice cream, chocolate cookie crumbs, raspberry sorbet and a whipped topping mixture - making it an entertaining showstopper!
What do I need ?
Original recipe yields 8 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.
4 cups vanilla ice cream
2 cups Oreo Baking Crumbs
1/2 cup toasted almonds, crushed
1 orange rind, grated
2 cups raspberry sherbet
1/2 cup Cool Whip Whipped Topping
1 Tbsp. glacéed fruit (optional)
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How do I make it ?
LINE a cold 6 cup (1.5L) bombe mold or bowl with vanilla ice cream. Freeze.
MIX crumbs with crushed almonds and grated orange rind. Sprinkle 1 cup (250mL) crumb mixture on top of the vanilla ice cream layer in bombe. Freeze. When firm, line with the raspberry sherbet. Freeze until firm.
FOLD whipped topping and glacéed fruit into remaining crumb mixture. Spoon into bombe, cover and freeze 4 hours or until firm.
UNMOLDING: Remove from freezer, remove cover, wrap with towel soaked in warm water and invert on a large plate.