Frozen OREO Torte

By carol gorman

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Ingredients

Substitute raspberry sherbet for the lemon sherbet
30 OREO Chocolate Sandwich Cookies, divided
2 Tbsp. butter or margarine, melted
1 qt. (4 cups) lemon sherbet, softened
1 pt. (2 cups) vanilla ice cream, softened

Details

Adapted from snagwiremedia.com

Preparation

Step 1

SPLIT 15 of the cookies, leaving filling on one side of each cookie. Finely crush the 15 split cookies without filling and 5 of the whole cookies. Place in medium bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan. Stand the 15 split cookies, filling-sides out, around side of pan.
SPREAD sherbet over crust. Coarsely chop remaining 10 cookies; sprinkle over sherbet layer. Top with ice cream; spread with spatula to completely cover cookie layer.
FREEZE at least 4 hours or overnight. Store leftover dessert in freezer