Tropical Ice Cream Cake

Ingredients

Crust

• 2 whole graham crackers, 2 squares each
• 1/2 cup macadamia nuts
• 3/4 cup sweetened flaked coconut
• 2 tablespoons butter, softened

Ice Cream Cake

• 2 (14 ounce) containers pineapple-coconut ice cream (Haagen-Dazs)

• 2 pints mango sorbet
• 1 pint strawberry sorbet or raspberry sorbet

• 1 (8 ounce) container frozen whipped topping
• 1 ripe mango, peeled and diced, garnish
• shaved fresh coconut or sweetened flaked coconut, for garnish

Directions

1. 1

   Remove bottom of a 9x3-inch springform pan, line bottom with nonstick foil and attach pan sides.

2. 2

   Crust: Pulse crackers and nuts in food processor until fine crumbs form (nuts will be finely chopped).

3. 3

   Add coconut and butter, pulse until combined (mixture will clump when pressed together with fingers).

4. 4

   Press firmly over bottom of prepared pan.

5. 5

   Freeze 30 minutes.

6. 6

   Meanwhile, place a container of pineapple-coconut ice cream in the refrigerator for 30 minutes to slightly soften.

7. 7

   Pack into crust in an even, smooth layer.

8. 8

   Freeze 15 minutes or until firm.

9. 9

   Repeat layering and freezing as above with 1 pint of the mango sorbet, the strawberry sorbet and the remaining pint of mango sorbet.

10. 10

    Top with remaining pineapple-coconut ice cream.

11. 11

    Cover and freeze overnight or up to 1 week.

12. 12

    With a thin, sturdy knife, carefully cut around edge of ice cream; remove pan sides.

13. 13

    Invert cake on a plate; remove pan bottom.

14. 14

    Reinvert cake onto a serving plate.

15. 15

    Spread top with whipped topping; garnish with mango and coconut, if desired.