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Frozen Raspberry Delight
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Prep Time:
30 minutes
Total Time:
6 hours 30 minutes
Easy berry ice cream and sorbet pie in a cookie crust.
Ingredients:
  • 2 cups crushed chocolate wafer cookies
  • 1/3 cup melted butter or margarine
  • 1/4 cup sugar
  • 1 cup chocolate fudge sauce, slightly softened
  • 1 quart vanilla ice cream, slightly softened
  • 1 pint raspberry sherbet, slightly softened
  • 1 bag (12 oz) frozen raspberries
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
Instructions:
  • Combine the crust ingredients in a medium bowl, setting aside 1/4 cup for later use. Press the remaining mixture into a 13x9-inch pan to form the crust. Chill in the refrigerator for 15 minutes.
  • - Spread a layer of decadent chocolate fudge sauce over the crust. - Dollop creamy vanilla ice cream over the chocolate layer. - Artfully place spoonfuls of sherbet over the ice cream and gently swirl them in. - Scatter juicy raspberries over the sherbet and press them in gently. - Finish by spreading a generous layer of whipped topping and sprinkle with reserved crumbs. - Cover and let freeze for at least 6 hours or overnight.
  • Allow to sit at room temperature for 10-15 minutes before serving.

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