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Frozen Key Lime Torte

Frozen Key Lime Torte
  • Prep 15 min
  • Total 4 hr 30 min
  • Servings 10
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.
July 6, 2010

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*

Steps

  • 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.

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

No nutrition information available for this recipe
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