Step 1

Combine first 4 ingredients; set aside. Whisk mango sorbet and 1/2 cup COOL WHIP until blended; spread onto bottom of 9-inch springform pan. Cover with half the crumb mixture; press lightly into sorbet. Freeze 1 hour.

Step 2

Whisk coconut sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture in pan. Top with remaining crumb mixture; press lightly into sorbet. Freeze 1 hour. Whisk raspberry sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture. Cover with remaining COOL WHIP. Freeze 4 hours.

Step 3

Remove torte from freezer 10 min. before serving. Let stand at room temperature to soften slightly. Loosen torte from rim of pan; remove rim. Garnish torte with berries and mint.