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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

Rate It

Your rating: None
4.059375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3049 Calories from Fat 873

% Daily Value*

Total Fat 96 g147.2%

Saturated Fat 32.6 g163%

Trans Fat 0 g

Cholesterol 164.7 mg54.9%

Sodium 1555.1 mg64.8%

Total Carbohydrates 504 g168.1%

Dietary Fiber 19.7 g78.7%

Sugars 312.6 g

Protein 40 g80.5%

Vitamin A 4.4% Vitamin C 18.4%

Calcium 48.7% Iron 16.5%

*Based on a 2000 Calorie diet

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Frozen Rainbow Torte Recipe