Two Tone Sherbet Torte Food

COCONUT-PINEAPPLE SHERBET TORTE

Coconut-Pineapple Sherbet Torte image

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

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 6

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

Steps:

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 : Calories 637 calories, Fat 31g fat (18g saturated fat), Cholesterol 28mg cholesterol, Sodium 335mg sodium, Carbohydrate 87g carbohydrate (66g sugars, Fiber 3g fiber), Protein 5g protein.

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