Frozen Layered Sorbet Torte

• 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
• 2 cups each mango, coconut and raspberry sorbet, softened, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 cup fresh raspberries
• 5 small sprigs fresh mint

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.

vanilla wafers, s angel, walnuts, butter, mango, fresh raspberries, mint

Taken from www.kraftrecipes.com/recipes/frozen-layered-sorbet-torte-133844.aspx (may not work)