1 (10-ounce) package fudge mint cookies (we used Keebler Grasshoppers)
3 Tablespoons light corn syrup
1 pint blood orange sorbet, slightly softened
1 1⁄4 cups thawed frozen whipped topping
11⁄2 pint chocolate sorbet, slightly softened
1⁄2 ounce semisweet chocolate, melted as package directs
1⁄2 cup chocolate shavings or curls
Garnish: mint sprigs (optional)
You’ll need a 1 1⁄2-quart glass or metal bowl about 4 inches tall and 7 inches in diameter.
Line bowl with nonstick foil, extending foil several inches over rim of bowl (fold excess down outside of bowl).
Place cookies in a food processor; process until fine crumbs form.
Add corn syrup; pulse until crumbs are evenly moistened.
Press over bottom and sides of prepared bowl until inside of bowl is covered with a cookie crust.
Spoon blood orange sorbet into bottom of bowl, pressing with back of spoon to form an even layer.
Spread whipped topping over sorbet into an even layer.
Freeze 2 hours or until whipped topping is firm.
Top with the chocolate sorbet, filling the bowl and pressing with back of spoon into an even layer.
Cover; freeze 4 hours or until solid.
Place serving plate in freezer until cold.
Lift dessert out of bowl by foil ends and invert onto prepared plate; remove foil.
Spread melted chocolate on top of cookie crumbs; cover with chocolate shavings.
Let stand at room temperature 10 minutes before cutting into slices.