Coconut-Pineapple Sherbet Torte
TOTAL TIME: Prep: 25 min. + freezing
YIELD: 10 servings.
I made up this torte one afternoon, and when I served it that night, it vanished within minutes. That's when I knew I'd struck gold. —Joni Hilton, Rocklin, California
Ingredients
-
1 package (10 to 12 ounces) white baking chips
-
1 cup sweetened shredded coconut
-
1 cup cream of coconut
-
2 cups crushed crisp oatmeal cookies (about 20)
-
1/3 cup butter, melted
-
4 cups pineapple or other tropical-flavored sherbet, slightly softened if necessary
Directions
-
1.
In a small saucepan, combine baking chips, coconut and cream of coconut; cook and stir over medium heat until chips are melted. Cool completely.
-
2.
Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter.
-
3.
To assemble, spoon 2 cups sherbet into prepared pan, spreading evenly. Sprinkle with half of the cookie mixture; press to make a firm layer. Spread with half of the coconut mixture. Repeat layers. Wrap securely and freeze overnight.
-
4.
Lifting with plastic wrap, unmold torte onto a serving plate. Cut torte lengthwise in half; cut each half crosswise into slices. Serve immediately.
Nutrition Facts
1 slice: 637 calories, 31g fat (18g saturated fat), 28mg cholesterol, 335mg sodium, 87g carbohydrate (66g sugars, 3g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC