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Coconut-Pineapple Sherbet Torte

Total Time

Prep: 25 min. + freezing

Makes

10 servings

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 Recipe photo by Taste of Home

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

  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 9x5-in. 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.

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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