Frozen Rainbow Torte
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1 (12-ounce) container
frozen whipped topping, thawed
12 coconut macaroons, crushed and toasted
3/4 cup chopped pecans, toasted
1 quart raspberry sherbet, softened
1 quart lime sherbet, softened
1 quart orange sherbet, softened
Garnish: strawberry halves
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Combine first 3 ingredients, and
spread half of mixture into a
lightly greased 10-inch springform pan. Freeze.
Spread a layer of each sherbet over
whipped topping mixture,
allowing each layer to freeze before spreading next layer.
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Top with remaining whipped topping mixture.
Cover and freeze overnight. Garnish, if desired.
Makes 12 servings.
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