Name: Coconut-Pineapple Sherbet Torte
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut-Pineapple Sherbet Torte

1. 1 package (10 to 12 ounces) white baking chips -

2. 1 cup sweetened shredded coconut -

3. 1 cup cream of coconut -

4. 2 cups crushed crisp oatmeal cookies (about 20) -

5. 1/3 cup butter, melted -

6. 4 cups pineapple or other tropical-flavored sherbet, slightly softened if necessary -

How to cook deliciously - Coconut-Pineapple Sherbet Torte

1. Stage

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. Stage

Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter.

3. Stage

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. Stage

Lifting with plastic wrap, unmold torte onto a serving plate. Cut torte lengthwise in half; cut each half crosswise into slices. Serve immediately.