Tropical Ice Cream Cake

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 16
• 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

Recipe

• 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.