Triple-Layered Ice Cream Torte

• 1 pt. (2 cups) raspberry sorbet, slightly softened
• 1 pt. (2 cups) chocolate ice cream, slightly softened
• 1 pt. (2 cups) vanilla ice cream, slightly softened
• 24 OREO Cookies, crushed
• 1 1/2 cups thawed COOL WHIP Whipped Topping
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. 1-1/2-qt. 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.
2. layers twice, substituting the chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.
3. plastic wrap to remove dessert from bowl just before serving. Invert onto plate. Remove and discard plastic wrap.
4. dessert with COOL WHIP; sprinkle with coconut. Cut into wedges to serve.
5. Calories: 280
6. Total fat: 12 g
7. Saturated fat: 6 g
8. Cholesterol: 15 mg
9. Sodium: 180 mg
10. Carbohydrate: 41 g
11. Dietary Fiber: 1 g
12. Sugars: 31 g
13. Protein: 3 g
14. Vitamin A: 4% DV
15. Vitamin C: 6% DV
16. Calcium: 6% DV
17. Iron: 6% DV

raspberry sorbet, chocolate ice cream, vanilla ice cream, oreo cookies, s angel

Taken from www.myrecipes.com/recipe/triple-layered-ice-cream-torte (may not work)