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Frozen Rainbow Torte

Italian.Chef's picture
Ingredients
  Raspberry sherbet/Your three favorite flavors of ice cream/frozen yogurt/sherbet 1 Pint
  Orange sherbet/Your three favorite flavors of ice cream/frozen yogurt/sherbet 1 Pint
  Lemon sherbet/Your three favorite flavors of ice cream/frozen yogurt/sherbet 1 Pint
  Crisp coconut macaroon crumbs 2 Cup (32 tbs)
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Chopped almonds/Chopped toasted almonds 1⁄2 Cup (8 tbs)
Directions

Let sherbets stand at room temperature to soften slightly.
Meanwhile, set aside 1/2 cup of the macaroon crumbs; stir cream into remaining 1 1/2 cups.
Spread mixture evenly over the bottom of a 9-inch cheesecake pan or layer cake pan with removable sides.
Spoon softened sherbet evenly over crust, alternating the three flavors to create a rainbow effect.
Sprinkle reserved crumbs and nuts over sherbet; press in gently.
Cover pan with foil and freeze until firm (at least 8 hours or as long as 1 week).
About 30 minutes before serving, remove torte from freezer and let stand at room temperature.
Remove pan sides and cut torte into wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Preparation Time: 
15 Minutes

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