Dulce De Leche Ice Cream Cake

Directions

1. Preheat oven to 350 degrees. Combine crackers, nuts, 1 Tbsp. sugar, and salt in processor. Blend till nuts are finely minced. Add in butter; blend till mix is proportionately moist. Press mix over bottom (not sides) of 10-inch-diameter springform pan. Bake crust till golden brown, about 8 min. Cold completely.
2. Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze till hard, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze till hard, about 30 min. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze till hard, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze till hard, about 30 min. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze till hard, at least 3 hrs and up to 1 week.
3. Stir berries and 1/3 c. sugar in large bowl. Let stand till berries release their juices, about 30 min.
4. Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if you like.
5. This recipe yields 16 servings.
6. Comments: Strawberry sorbet dresses up this terrific, uncomplicated dessert.