Frozen Layered Sorbet Torte

Ingredients

45 NILLA Wafers, finely crushed (about 1-1/2 cups)
1 cup flaked coconut
1/2 cup chopped walnuts
1/3 cup butter, melted
2 cups each mango, coconut and raspberry sorbet, softened, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup fresh raspberries
5 small sprigs fresh mint

Instructions

• COMBINE first 4 ingredients; set aside. Whisk mango sorbet and 1/2 cup COOL WHIP until blended; spread onto bottom of 9-inch springform pan. Cover with half the crumb mixture; press lightly into sorbet. Freeze 1 hour.
• WHISK coconut sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture in pan. Top with remaining crumb mixture; press lightly into sorbet. Freeze 1 hour. Whisk raspberry sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture. Cover with remaining COOL WHIP. Freeze 4 hours.
• REMOVE torte from freezer 10 min. before serving. Let stand at room temperature to soften slightly. Loosen torte from rim of pan; remove rim. Garnish torte with berries and mint.

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