Ingredients
1 package (10 to 12 ounces) white baking chips1 cup sweetened shredded coconut1 cup cream of coconut2 cups crushed crisp oatmeal cookies (about 20)1/3 cup butter, melted4 cups pineapple or other tropical-flavored sherbet, slightly softened if necessary
Preparation
In a small saucepan, combine baking chips, coconut and cream of coconut; cook and stir over medium heat until chips are melted. Cool completely.
Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter.
To assemble, spoon 2 cups sherbet into prepared pan, spreading evenly. Sprinkle with half of the cookie mixture; press to make a firm layer. Spread with half of the coconut mixture. Repeat layers. Wrap securely and freeze overnight.
Lifting with plastic wrap, unmold torte onto a serving plate. Cut torte lengthwise in half; cut each half crosswise into slices. Serve immediately.
