Triple-Layered Ice Cream Torte

Ingredients

• 2 cups ice-cream chocolate shell softened
• 0.3 cup baker's angel flake coconut toasted
• 2 cups oreo cookies crushed
• 2 cups raspberry sorbet softened
• 2 cups whipped cream softened
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• plastic wrap

Directions

1. Line 1-1/2-qt. freezerproof bowl with plastic wrap. Spoon sorbet into prepared bowl; press firmly onto bottom with back of spoon. Cover with 1/3 of the cookie crumbs.
2. Repeat layers twice, substituting chocolate, then vanilla ice cream for the sorbet. Freeze 4 hours.
3. Invert dessert onto plate just before serving; remove and discard plastic wrap.
4. Frost dessert with COOL WHIP; sprinkle with coconut.