Ingredients: |
Ingredients: 30 vanilla wafers
4 tbsp margarine or butter
1/2 tsp grated lime peel
2 pints vanilla ice cream
1 pint raspberry or strawberry sorbet
1 pint mango sorbet
1 pint lemon sorbet
1 ripe mango, peeled and thinly sliced, for garnish
fresh raspberries or strawberries for garnish
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Directions: |
Directions:Preheat oven to 375ºF. In a food processor with knife blade attached or in blender at med speed, blend vanilla wafers until fine crumbs form. (You should have about 1 C crumbs.) In small sauce pan, melt margarine over low heat; stir in lime peel. In 9" by 3" springform pan, with fork, stir wafer crumbs and margarine mixture until crumbs are moistened. With hand, press mixture firmly onto bottom of pan. Bake crust 10 min. Cool completely in pan on wire rack. While crust is cooling, place 1 pint vanilla ice cream and all sorbets in refrigerator 30 min to soften slightly. Spoon alternating scoops of softened vanilla ice cream and sorbets over crust in 2 layers; press mixture down to eliminate air pockets. Place pan in freezer about 30 min to harden mixture slightly. Meanwhile, place remaining vanilla ice cream in refrigerator to soften slightly. With metal spatula, evenly spread remaining vanilla ice cream over frozen layer. Cover and freeze at least 4 hours, until firm. To unmold, place warm dampened towels around side of pan for about 20 sec to soften ice cream slightly. Remove side of pan and place cake on platter. (If you like, remove pan bottom also.) Cover cake and keep frozen if not serving right away. Let stand at room temperature about 15 min for easier slicing. Before serving, garnish top of cake with mango slices and berries. |
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