Summer Delight Frozen Cake

1. 1

   Line a loaf pan with plastic wrap, leaving at least 3 inches overhang.

2. 2

   Mix cookie crumbs and melted butter in a bowl for crust. Set aside.

3. 3

   Let sorbet and ice cream soften in room temperature for 10 minutes.

4. 4

   Start with strawberry sorbet. Spoon sorbet on the bottom of the loaf pan and spread with a spatula to create an even layer. Followed by mango ice cream and vanilla ice cream.

5. 5

   Top vanilla ice cream with the Oreo crust mixture evenly. Lightly press the crumbs together to form a crust.

6. 6

   Wrap the ice cream cake with the plastic wrap overhang. Freeze the cake for at least three hours to set.

7. 7

   To serve, lift cake from pan using plastic wrap overhang. Place cake upside down on a serving plate. Remove plastic wrap. Slice and serve.

* Per serving · 4 servings · Values may vary.