Layers of vanilla and chocolate ice cream, raspberry sorbet and chocolate cookie crumbs are topped with creamy whipped topping and toasted coconut. A showstopper frozen dessert with 15 minutes of prep, this Triple-Layered Ice Cream Torte is one of our favourite dessert recipes.
What do I need ?
Original recipe yields 12 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.
2 cups (1/2 of 1-L container) raspberry sorbet, slightly softened
Line 1-1/2-L 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.
Kraft Kitchen Tips!
How to Easily Unmold Cake
Remove dessert from freezer about 5 min. before serving. Or quickly dip bottom of bowl in hot water to immediately release dessert from bowl.
Avoid Ice Cream Melting
To prevent ice cream from melting while assembling torte, freeze the bowl for at least 20 min. before filling with ingredients as directed.
How to Toast Coconut
Spread coconut into shallow pan. Bake at 300ºF for 5 min. or until golden brown, stirring occasionally.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 8 g
Cholesterol 15 mg
Sodium 140 mg
Carbohydrate 41 g
Fibre 1 g
Sugars 20 g
Protein 3 g
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.