Raspberry ice cream Torte

Ingredients:
Crust:
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup powdered sugar
3 tablespoons ground almonds
1/2 tablespoon baking powder
6 tablespoons butter or margarine
1/2 teaspoon almond extract
1 egg yolk

Filling:
1 (10-oz.) pkg. frozen raspberries or strawberries in syrup, thawed and drained, keep syrup.
1 La Salle Super Premium Raspberry Sorbet, slightly softened
2 pints (4 cups) La Salle Super Premium Vanilla Ice Cream, slightly softened

Sauce:
1/4 cup sugar
2 teaspoons cornstarch
Reserved raspberry or strawberry juice
2 tablespoons orange juice

Preparation:
Heat oven to 350°F. In medium bowl, combine flour, powdered sugar, ground almonds and baking powder. Cut in butter with a fork until mixture resembles crumbs. Add almond extract and egg yolk; stirring just until dry ingredients are moistened. Press crumb mixture into 9-inch springform pan. Bake at 350°F. for about 15 minutes or until crust is light golden brown. Allow crust to cool.

2. In large bowl, combine raspberries and La Salle Super Premium Raspberry sorbet; stir gently folding raspberries into sorbet. Add La Salle Super Premium Vanilla Ice Cream into sorbet mixture; stir gently. Spoon mixture into prepared crust while spreading it evenly. Freeze 3 to 4 hours until firm.

3. In small saucepan, combine sugar and cornstarch. Stir in 1-3 cup of reserved raspberry juice. Cook over medium heat, stirring constantly, until mixture becomes clear and thickened. Stir in orange juice; allow to cool.

4. Let torte stand at room temperature for 10 minutes before serving.
8 servings