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
- Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray foil with cooking spray.
- For crust: In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and salt. Press mixture into bottom of prepared pan.
- Bake until lightly browned around the edges, about 10 minutes. Let cool completely on a wire rack.
- 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.)
- Spread softened sorbet over prepared crust. Freeze until firm.
- Spread softened ice cream over sorbet. Freeze until firm.
- Gently spread blueberry mixture over ice cream. Spread whipped topping over blueberry mixture. Freeze until firm.
- 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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