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
Coconut-Pineapple Sherbet Torte
Coconut-Pineapple Sherbet Torte
Prep Time
20 min
Cook Time
5 min
Yield
10 servings
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
- In a small saucepan, combine baking chips, coconut and cream of coconut; cook and stir over medium heat until chips are melted. Cool completely.
- Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter.
- 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.
- 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.
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