Frozen Chocolate-Raspberry Pie

Rich hot fudge and a chocolate crust pair perfectly with refreshing raspberry sherbet.

  • Prep Time 10 min
  • Total Time 3 hr 25 min
  • Servings 8

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 frozen (thawed) whipped topping
1/2
cup fresh raspberries

  • 1 Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.
  • 2 Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
  • 3 To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.

Expert Tips

To easily cut pies made in purchased crumb crusts in foil pans, cut through the edges of the pan with a kitchen scissors and peel away the pan.

No fresh raspberries? Top with toasted almonds instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
65g
65%
(Dietary Fiber
3g
3%
  Sugars
45g
45%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
6%;
Calcium
6%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.