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Rainbow Meringue Torte

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10 servings


15 min




8 hrs
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium


Amount Measure Ingredient Features
1 package meringue powder
1 pint chocolate ice cream
1 pint mint chocolate chip ice cream
1 pint strawberry ice cream
½ cup heavy whipping cream


Amount Measure Ingredient Features
1 package meringue powder
473 ml chocolate ice cream
473 ml mint chocolate chip ice cream
473 ml strawberry ice cream
118 ml heavy whipping cream


Meringue layers: Preheat oven to 400℉ (200℃).

Meanwhile prepare meringue mix according to package directions for meringue shells.

Cover 2 large or 4 small cooky sheets with foil (or brown paper).

Draw four 8½-inch circles on foil (use cake pan as guide).

Spoon equal amounts of meringue on the 4 circles; spread evenly.

Place in hot oven (400F).

Close door quickly; turn off oven heat.

Leave in oven 3 hours or overnight, without opening door.

Remove meringues from foil.

To fill torte: Let ice cream soften slightly.

Place a meringue layer on serving plate; spoon chocolate ice cream atop and spread evenly (work quickly); place in freezer.

Spread second meringue with mint ice cream; set atop first layer in freezer.

Spread third meringue with strawberry ice cream, set atop others.

Frost remaining meringue with whipped cream, and add.

Freeze until ice cream is firm, about 5 hours or overnight.

Ten or 15 minutes before serving, remove from freezer; sprinkle with toasted slivered almonds.

To serve, cut with sharp knife.

* not incl. in nutrient facts Arrow up button




Nutrition Facts

Serving Size 6g (0.2 oz)
Amount per Serving
Calories 20100% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

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