• 12servings
  • 395minutes
  • 258calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, C, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (10-oz) package fudge mint cookies (we used Keebler Grasshoppers)

  2. 3 Tbsp light corn syrup

  3. 1 pt blood orange sorbet, slightly softened

  4. 11/4 cups thawed frozen whipped topping

  5. 11/2 pt chocolate sorbet, slightly softened

  6. 1/2 oz semisweet chocolate, melted as package directs

  7. 1/2 cup chocolate shavings or curls

  8. Garnish: mint sprigs

Instructions Jump to Ingredients ↑

  1. You’ll need a 11⁄2-qt glass or metal bowl about 4 in. tall and 7 in. in diameter. Line bowl with nonstick foil, extending foil several inches over rim of bowl (fold excess down outside of bowl).

  2. Place cookies in a food processor; process until fine crumbs form. Add corn syrup; pulse until crumbs are evenly moistened. Press over bottom and sides of prepared bowl until inside of bowl is covered with a cookie crust.

  3. Spoon blood orange sorbet into bottom of bowl, pressing with back of spoon to form an even layer. Spread whipped topping over sorbet into an even layer. Freeze 2 hours or until whipped topping is firm.

  4. Top with the chocolate sorbet, filling the bowl and pressing with back of spoon into an even layer. Cover; freeze 4 hours or until solid.

  5. To serve: Place serving plate in freezer until cold. Lift dessert out of bowl by foil ends and invert onto prepared plate; remove foil. Spread melted chocolate on top of cookie crumbs; cover with chocolate shavings. Let stand at room temperature 10 minutes before cutting into slices.


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