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Frozen Raspberry Delight

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.

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( 11 Ratings)

11 Ratings

5 Stars 45%

4 Stars 18%

3 Stars 27%

2 Stars

1 Stars

Member Reviews ( 3 )

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Prep Time 30 min
Total Time 6 hr 30 min
Servings 20

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) frozen whipped topping, thawed

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 7g, 7% Trans Fat 1/2g 1/2% ),
Cholesterol: 20mg; 20%;
Sodium: 170mg; 170%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 3g 3% Sugars 24g 24% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 10%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 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:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 8/8/2012 9:56:16 PM REPORT ABUSE brienne1 said:

Rating:

HUGE hit at every event I've taken this to. Young and old alike scoop this up like it is their last meal. I love that I can make it a couple days ahead. I use fresh raspberries when in season, yummy!

This reply was: Helpful Inspiring

Posted 7/21/2011 7:49:33 AM REPORT ABUSE BakersWoman said:

Rating:

Served this for my son's birthday. Was a big hit. I used a mix of wild & store-bought raspberries. The only drawback was I broke my favorite knife trying to cut into it! May try heating the knife in hot water next time.

This reply was: Helpful Inspiring

Posted 8/8/2010 5:47:12 PM REPORT ABUSE teechr2 said:

Rating:

My family (especially my husband) absolutely loved this dessert. I used raspberry sorbet instead of the raspberry sherbet because our local grocery store was out of the sherbet. We enjoyed the tangy & sweet contrasts of the sorbet with the ice cream, and then combine that with chocolate and frozen raspberries. It was fast & easy to make, and the swirls of pink and white look elegant when served.It doesn't get any better than this!

This reply was: Helpful Inspiring