Frozen Chocolate-Raspberry Pie

Frozen Chocolate-Raspberry Pie

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

Prep Time



Total Time






quart (4 cups) raspberry sherbet
cup hot fudge topping, slightly warmed
creme-filled chocolate sandwich cookie crumb crust (6 oz)
cup frozen (thawed) whipped topping
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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1g),
  • Cholesterol 0mg;
  • Sodium 270mg;
  • Total Carbohydrate 65g
    • (Dietary Fiber 3g,
    • Sugars 45g),
  • Protein 4g;
Percent Daily Value*:
    • 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.