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Frozen Key Lime Torte Recipe

Scoops of frozen sherbet, sorbet, and yogurt, a crunchy cereal crust, and a touch of fresh lime juice are what make this sweet-tart dessert a winner.

Prep Time: 15 Mins | Total Time: 4 Hrs 30 Mins | Makes: 10 servings

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Ingredients:

2 cups (500 mL) lime sherbet
2 cups (500 mL) lemon sorbet
2 cups (500 mL) vanilla frozen yogurt
3 cups (750 mL) Cheerios* Original Cereal, finely crushed
2 tbsp (25 mL) granulated sugar
1/4 cup (50 mL) butter or margarine, melted
1 tbsp (15 mL) Key lime juice
1/4 cup (50 mL) coconut, toasted*

Method:

Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
In small bowl, mix crushed cereal, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
To serve, let stand at room temperature for 15 minutes. Cut into wedges.
Note: *To toast coconut, spread on baking sheet; bake at 350ºF 7 to 8 minutes, stirring occasionally, until light golden brown.

Tip : Frozen desserts like this one are easier to cut if left out at room temperature for 10 to 15 minutes before serving.

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