Frozen Layered Sorbet Torte

1. 1

   Combine first 4 ingredients; set aside.

2. 2

   Blend mango sorbet and 1/2 cup Cool Whip with electric hand mixer until well blended; spread onto bottom of 9-inch springform pan.

3. 3

   Cover with 1-1/2 cups crumb mixture; press lightly into sorbet to secure.

4. 4

   Freeze 30 min.

5. 5

   Repeat with remaining sorbet flavours and crumb mixture to make 3 layers, freezing 30 min.

6. 6

   after each new layer.

7. 7

   Cover with remaining Cool Whip.

8. 8

   Freeze 1 hour.

9. 9

   Remove torte from freezer 10 min.

10. 10

    before serving.

11. 11

    Let stand at room temperature to soften slightly.

12. 12

    Loosen torte from rim of pan; remove rim.

13. 13

    Garnish torte with berries and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.