Categories: frozen dessert

Ingredients

• 1 pkg. (10 to 12 oz.) white baking chips
• 1 cup flakes coconut
• 1 cup cream of coconut
• 2 cups crushed crisp oatmeal cookies (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 9 × 5 inch 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.

Email to a friend | Print this recipe | Back