Coconut-Pineapple Sherbet Torte

• 1 package (10 to 12 ounces) white baking chips
• 1 cup sweetened shredded coconut
• 1 cup cream of coconut
• 2 cups crushed crisp oatmeal cookies (about 20)
• 1/3 cup butter, melted
• 4 cups pineapple or other tropical-flavored sherbet, slightly softened if necessary

1. In a small saucepan, combine baking chips, coconut and cream of coconut; cook and stir over medium heat until chips are melted. Cool completely.
2. Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter.
3. To assemble, spoon 2 cups sherbet into prepared pan, spreading evenly. Sprinkle with half of the cookie mixture; press to make a firm layer. Spread with half of the coconut mixture. Repeat layers. Wrap securely and freeze overnight.
4. Lifting with plastic wrap, unmold torte onto a serving plate. Cut torte lengthwise in half; cut each half crosswise into slices. Serve immediately.

white baking chips, coconut, cream of coconut, crushed crisp oatmeal cookies, butter, pineapple

Taken from www.tasteofhome.com/recipes/coconut-pineapple-sherbet-torte/ (may not work)