Triple-Layered Ice Cream Torte

1. 1

   Line 1-1/2-L glass bowl with plastic wrap.

2. 2

   Spoon sorbet into prepared bowl; press firmly onto bottom of bowl with back of spoon.

3. 3

   Cover with 1/2 cup crumbs.

4. 4

   Repeat layers twice, substituting the chocolate, then vanilla ice cream for the sorbet.

5. 5

   Freeze 4 hours.

6. 6

   Use plastic wrap to remove dessert from bowl just before serving.

7. 7

   Invert onto plate.

8. 8

   Remove and discard plastic wrap.

9. 9

   Frost dessert with Cool Whip; sprinkle with coconut.

10. 10

    Cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.