Serves: 8
Total Calories: 290
1. Reserve 8 wafers for topping. Line bottom of 8-inch springform pan with single layer of wafers.
2. Remove 1 pint of sherbert from carton. Cut into thin slices. Place on top of wafers in pan. Use back of spoon to smooth layer. Freeze at least 10 minutes. Top with second layer of wafers and sherbet. Repeat layers one more time.
3. Spread whipped topping over sherbet. Coarsely crush reserved wafers. Sprinkle on top. Cover and freeze at least 4 hours or until firm.
4. Let stand at room temperature for 15 minutes before cutting. Remove sides of pan. Cut into wedges. Garnish as desired. Serve immediately. Store in freezer.
This Frozen Rainbow Torte recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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