Red, White, and Blue Frozen Torte 

Fresh blueberries, raspberry sorbet, vanilla ice cream, and a graham cracker crust create this festive Red, White, and Blue Frozen Torte.


Red, White, and Blue Frozen Torte
Makes 12 servings
  • 3 cups finely ground graham cracker crumbs
  • ¾ cup unsalted butter, melted
  • ½ cup sugar
  • ¼ teaspoon kosher salt
  • 3½ cups fresh blueberries
  • ⅓ cup sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • ⅛ teaspoon kosher salt
  • 2 pints raspberry sorbet, softened
  • 1 (1½-quart) container vanilla ice cream, softened
  • 1 (8-ounce) container frozen whipped topping, thawed
  • Garnish: fresh raspberries, fresh blueberries
  1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
  2. For crust: In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and salt. Press mixture into bottom of prepared pan.
  3. Bake until lightly browned around the edges, about 10 minutes. Let cool completely on a wire rack.
  4. For filling: In a medium saucepan, bring blueberries, sugar, 2 tablespoons water, corn syrup, and salt to a boil over medium heat. Reduce heat to low, and simmer, mashing berries with the back of a fork or a potato masher, until berries burst and mixture begins to thicken, about 22 minutes. Pour mixture into a bowl; refrigerate, stirring occasionally, until thoroughly chilled. (Mixture will continue to thicken as it chills.)
  5. Spread softened sorbet over prepared crust. Freeze until firm.
  6. Spread softened ice cream over sorbet. Freeze until firm.
  7. Gently spread blueberry mixture over ice cream. Spread whipped topping over blueberry mixture. Freeze until firm.
  8. Let stand at room temperature until torte begins to slightly soften, about 10 minutes. Using excess foil as handles, remove from pan. Using a knife dipped in hot water, cut into squares. Garnish with raspberries and blueberries, if desired.

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