Frozen Layered Sorbet Torte – a delicious recipe with vanilla wafers, 'S ANGEL, Walnuts, butter, mango, fresh raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 4 ingredients; set aside.
2
Whisk mango sorbet and 1/2 cup COOL WHIP until blended; spread onto bottom of 9-inch springform pan.
3
Cover with half the crumb mixture; press lightly into sorbet.
4
Freeze 1 hour.
5
Whisk coconut sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture in pan.
6
Top with remaining crumb mixture; press lightly into sorbet.
7
Freeze 1 hour.
8
Whisk raspberry sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture.
9
Cover with remaining COOL WHIP.
10
Freeze 4 hours.
11
Remove torte from freezer 10 min.
12
before serving.
13
Let stand at room temperature to soften slightly.
14
Loosen torte from rim of pan; remove rim.
15
Garnish torte with berries and mint.
3543
kcal
Calories
25
g
Fat
166
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 45 vanilla wafers, finely crushed (about 1-1/2 cups), 1 cup BAKER'S ANGEL FLAKE Coconut, 1/2 cup chopped PLANTERS Walnuts, 1/3 cup butter, melted, and more.
Yes, Frozen Layered Sorbet Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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