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Frozen Rainbow Torte Recipe
|Raspberry sherbet/Your three favorite flavors of ice cream/frozen yogurt/sherbet||1 Pint|
|Orange sherbet/Your three favorite flavors of ice cream/frozen yogurt/sherbet||1 Pint|
|Lemon sherbet/Your three favorite flavors of ice cream/frozen yogurt/sherbet||1 Pint|
|Crisp coconut macaroon crumbs||2 Cup (32 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Chopped almonds/Chopped toasted almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3049 Calories from Fat 873
% Daily Value*
Total Fat 96 g147.2%
Saturated Fat 32.6 g163%
Trans Fat 0 g
Cholesterol 164.7 mg
Sodium 1555.1 mg64.8%
Total Carbohydrates 504 g168.1%
Dietary Fiber 19.7 g78.7%
Sugars 312.6 g
Protein 40 g80.5%
Vitamin A 4.4% Vitamin C 18.4%
Calcium 48.7% Iron 16.5%
*Based on a 2000 Calorie diet
Meanwhile, set aside 1/2 cup of the macaroon crumbs; stir cream into remaining 1 1/2 cups.
Spread mixture evenly over the bottom of a 9-inch cheesecake pan or layer cake pan with removable sides.
Spoon softened sherbet evenly over crust, alternating the three flavors to create a rainbow effect.
Sprinkle reserved crumbs and nuts over sherbet; press in gently.
Cover pan with foil and freeze until firm (at least 8 hours or as long as 1 week).
About 30 minutes before serving, remove torte from freezer and let stand at room temperature.
Remove pan sides and cut torte into wedges.