Frozen Key Lime Torte

By littlefish

Ingredients

• 1 1
• pint (2 cups) lime sherbet
• 1 1
• pint (2 cups) lemon sorbet
• 1 1
• pint (2 cups) vanilla frozen yogurt
• 1 1/4 1 1/4
• cups graham cracker crumbs
• 2 2
• tablespoons sugar
• 1/4 1/4
• cup butter or margarine, melted
• 1 1
• tablespoon Key lime juice
• 1/4 1/4
• cup coconut, toasted*

Preparation

Step 1

Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.

In small bowl, mix graham cracker crumbs, 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.

Makes
10 servings