Frozen Key Lime Torte

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Frozen Key Lime Torte
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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.
Jul 6, 2010


  • 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*


  • 1
    Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
  • 2
    In small bowl, mix crushed cereal, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
  • 3
    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.
  • 4
    To serve, let stand at room temperature for 15 minutes. Cut into wedges.
  • 5
    Note: *To toast coconut, spread on baking sheet; bake at 350ºF 7 to 8 minutes, stirring occasionally, until light golden brown.

Expert Tips

  • Tip 1
    Tip: Frozen desserts like this one are easier to cut if left out at room temperature for 10 to 15 minutes before serving.

Nutrition Information

No nutrition information available for this recipe
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