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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 16 |
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This is so delicious and colorful not to mention refreshing! You need a springform pan for this cake. The prep time does not include the time to freeze overnight. Recipe is from Woman's Day. Ingredients:
2 whole graham crackers, 2 squares each |
1/2 cup macadamia nuts |
3/4 cup sweetened flaked coconut |
2 tablespoons butter, softened |
2 (14 ounce) containers pineapple-coconut ice cream (haagen-dazs) |
2 pints mango sorbet |
1 pint strawberry sorbet or 1 pint raspberry sorbet |
1 (8 ounce) container frozen whipped topping |
1 ripe mango, peeled and diced, garnish |
shaved fresh coconut or sweetened flaked coconut, for garnish |
Directions:
1. Remove bottom of a 9x3-inch springform pan, line bottom with nonstick foil and attach pan sides.
2. Crust: Pulse crackers and nuts in food processor until fine crumbs form (nuts will be finely chopped).
3. Add coconut and butter, pulse until combined (mixture will clump when pressed together with fingers).
4. Press firmly over bottom of prepared pan.
5. Freeze 30 minutes.
6. Meanwhile, place a container of pineapple-coconut ice cream in the refrigerator for 30 minutes to slightly soften.
7. Pack into crust in an even, smooth layer.
8. Freeze 15 minutes or until firm.
9. Repeat layering and freezing as above with 1 pint of the mango sorbet, the strawberry sorbet and the remaining pint of mango sorbet.
10. Top with remaining pineapple-coconut ice cream.
11. Cover and freeze overnight or up to 1 week.
12. With a thin, sturdy knife, carefully cut around edge of ice cream; remove pan sides.
13. Invert cake on a plate; remove pan bottom.
14. Reinvert cake onto a serving plate.
15. Spread top with whipped topping; garnish with mango and coconut, if desired.
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