Tropical Ice Cream Cake

"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."
 
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Ready In:
4hrs 30mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • Remove bottom of a 9x3-inch springform pan, line bottom with nonstick foil and attach pan sides.
  • Crust: Pulse crackers and nuts in food processor until fine crumbs form (nuts will be finely chopped).
  • Add coconut and butter, pulse until combined (mixture will clump when pressed together with fingers).
  • Press firmly over bottom of prepared pan.
  • Freeze 30 minutes.
  • Meanwhile, place a container of pineapple-coconut ice cream in the refrigerator for 30 minutes to slightly soften.
  • Pack into crust in an even, smooth layer.
  • Freeze 15 minutes or until firm.
  • Repeat layering and freezing as above with 1 pint of the mango sorbet, the strawberry sorbet and the remaining pint of mango sorbet.
  • Top with remaining pineapple-coconut ice cream.
  • Cover and freeze overnight or up to 1 week.
  • With a thin, sturdy knife, carefully cut around edge of ice cream; remove pan sides.
  • Invert cake on a plate; remove pan bottom.
  • Reinvert cake onto a serving plate.
  • Spread top with whipped topping; garnish with mango and coconut, if desired.

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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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