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Frozen Chocolate-Raspberry Pie
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Prep Time:
10 minutes
Total Time:
3 hours 25 minutes
Decadent hot fudge over a chocolate crust, served with tangy raspberry sherbet.
Ingredients:
  • 1 quart (4 cups) raspberry sherbet
  • 1 cup hot fudge topping, slightly warmed
  • 1 creme-filled chocolate sandwich cookie crumb crust (6 oz)
  • 1 cup Cool Whip frozen whipped topping, thawed
  • 1/2 cup fresh raspberries
Instructions:
  • Allow the sherbet to sit at room temperature for about 15 minutes to soften. Carefully spoon and spread 1/2 cup of fudge topping on the bottom of the crumb crust, then place in the freezer for 15 minutes to set. Refrigerate the remaining 1/2 cup of fudge topping in a small microwavable bowl until serving time.
  • Spread the sherbet evenly over the fudge topping in the crust. Cover with plastic wrap and freeze for 3 hours.
  • Microwave the fudge topping on high for 10 to 15 seconds until it reaches a drizzling consistency. Top individual servings with a dollop of whipped topping, a drizzle of fudge topping, and some fresh raspberries.

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