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Frozen Raspberry Delight

 13 Ratings
5 Comments
  • Prep Time 30 min
  • Total Time 6 hr 30 min
  • Servings 20
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Ice cream desserts needn't be fussy. This one's a snap, with berries blended with ice cream and sorbet then chilled in a crushed-cookie crust.

Ingredients

Crust

2
cups crushed chocolate wafer cookies
1/3
cup melted butter or margarine
1/4
cup sugar

Filling

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

Topping

1
container (8 oz) Cool Whip™ frozen whipped topping, thawed

Directions

  • 1 In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
  • 2 Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
  • 3 Let stand at room temperature 10 to 15 minutes before serving.

Expert Tips

To easily crush the cookies, place them in a resealable plastic food-storage bag, and crush with a meat mallet, rolling pin or can of soup.

Cut into squares and serve on plates decorated with a few fresh raspberries.

Nutrition Information

No nutrition information available for this recipe.
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