Tropical Ice Cream Cake

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.