Name: Frozen Mai Tai Cake
Yield: 8-10 Servings
Ingredients: 1-1/2 cups Vanilla wafer cookies, crushed (about 40 cookies); 6 tablespoons butter, melted; 2 pints mango sorbet, softened; 2 cans (8oz. each) crushed pineapple, undrained; 5 tablespoons gold rum; 2 tablespoons lime juice; 2 tablespoons Maraschino cherry juice; Thinnly sliced limes, for garnish (optional); Maraschino cherries, for garnish (optional)

Ingredients

Crust
1-1/2 cups Vanilla wafer cookies, crushed (about 40 cookies)
6 tablespoons butter, melted

Filling
2 pints mango sorbet, softened
2 cans (8oz. each) crushed pineapple, undrained
5 tablespoons gold rum
2 tablespoons lime juice
2 tablespoons Maraschino cherry juice
Thinnly sliced limes, for garnish (optional)
Maraschino cherries, for garnish (optional)

Instructions

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- Spray 9 in. springform pan with vegetable pan spray. In small bowl, stir together cookie crumbs and butter. Press mixture into bottom of prepared pan.
- In the bowl of a food processor, blend sorbet, pineapple, rum, and lime juice until very smooth. Remove 1/3 cup mixture into a small bowl; stir in maraschino cherry juice. Nonalcoholic option: replace rum with pineapple juice.
- Pour mango mixture into pan. Add cherry mixture; use a knife or small spatula to swirl fillings together. Freeze overnight or until solid.
- Remove cake from freezer 15 minutes before serving. Top with lime slices and maraschino cherries, if using.

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Wilton Sweet Studio

Wilton Sweet Studio

Frozen Mai Tai Cake

Ingredients

Crust

Filling

Instructions