Tropical Ice Cream Cake

5 ingredients are all it takes to make this frozen no-bake delight that is guaranteed to hit the spot.

Ingredients

• 24 shortbread cookies, such as Lorna Doone, from 10-oz. pkg.
• 4 Tbs. butter, melted
• 3½ cups mango sorbet, softened slightly
• 3½ cups coconut sorbet, softened slightly
• 3½ cups raspberry sorbet, softened slightly
• Mango slices, raspberries, fresh coconut shavings (optional)

Instructions

1. Coat 8″x3″ springform pan with cooking spray. In food processor, process shortbread cookies until finely ground. In bowl, combine cookie crumbs and butter; stir until evenly moistened. Press mixture into bottom of pan and freeze until set, about 15 min.
2. In wavy pattern, spread mango sorbet over crust. Freeze until firm, about 2 hrs. Top with coconut sorbet, creating wavy pattern on top; freeze until firm, about 2 hrs. Top with raspberry sorbet; smooth top. Freeze until firm, 6 hrs. or overnight.
3. Remove side of pan. Transfer cake to serving plate. If desired, garnish with mango, raspberries and fresh coconut shavings. Serve immediately.