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Dulce de Leche Ice Cream Cake

5 whole graham crackers, broken up
1/2 cup toasted hazelnuts
1/8 teaspoon salt
1 tablespoon plus 1/3 cup sugar
6 tablespoons unsalted butter, melted
4 pints dulce de leche ice cream (see note)
2 pints strawberry sorbet
2 1/2 pounds strawberries, sliced Purchased caramel sauce, optional

Heat oven to 350 degrees F.

In food processor, combine crackers, nuts, salt and 1 tablespoon sugar. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust about 8 minutes until golden. Cool completely.

Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 2 hours. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 2 hours. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, overnight and up to 1 week.

Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.

Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.

NOTE: If you can't find dulce de leche ice cream, substitute vanilla ice cream combined with 1/3 cup caramel sauce for each pint.

Strawberry sorbet dresses up this terrific, uncomplicated dessert.

Makes 16 servings.

Per serving: fats, 23 grams (42% of calories); calories, 484; cholesterol, 92 milligrams; carbohydrate, 65 grams; fiber, 2 grams; protein, 7 grams; sodium, 113 milligrams