Rich hot fudge and a chocolate crust pair perfectly with refreshing raspberry sherbet.
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
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.
Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.