Frozen Layered Sorbet Torte

Ingredients

• 0.3 cup butter melted
• 1 cup baker's angel flake coconut 
• 5 small sprigs mint leaves fresh
• 2 cups mangos divided softened
• 0.5 cup raspberries fresh
• 1.5 cups vanilla wafers crushed finely
• 0.5 cup planters walnuts chopped
• 8 oz cool whip whipped topping divided thawed

Equipment

• frying pan
• whisk
• springform pan

Directions

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. Cover with half the crumb mixture; press lightly into sorbet. Freeze 1 hour.
3. Whisk coconut sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture in pan. Top with remaining crumb mixture; press lightly into sorbet. Freeze 1 hour.
4. Whisk raspberry sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture. Cover with remaining COOL WHIP. Freeze 4 hours.
5. Remove torte from freezer 10 min. before serving.
6. Let stand at room temperature to soften slightly. Loosen torte from rim of pan; remove rim.
7. Garnish torte with berries and mint.