Frozen Creamsicle Cake
Perfect summer dessert. Try it with chocolate ice cream instead of vanilla for a flavor twist. Cook time=freezer time. Special equipment: a 3 1/2- by 7 1/2-inch (3 1/2-cup) loaf pan
Steps
Line loaf pan with a double layer of plastic wrap , allowing a few inches of overhang along sides.
Stir together cookie crumbs , zest , butter , and corn syrup in a small bowl , then press into bottom of loaf pan.
Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
While sorbet is freezing , slightly soften frozen yogurt.
Spread evenly over sorbet and freeze , covered with plastic wrap , until firm , at least 2 hours.
Using plastic wrap as an aid , lift frozen cake out of pan , then peel off plastic.
Let stand 5 minutes to soften , then cut crosswise into 4 slices.
Ingredients
reduced-fat vanilla wafers, orange zest, unsalted butter, light corn syrup, orange sorbet, non-fat vanilla frozen yogurt