Frozen Chocolate-Raspberry Pie

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Frozen Chocolate-Raspberry Pie
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  • Prep 10 min
  • Total 3 hr 25 min
  • Servings 8
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Rich hot fudge and a chocolate crust pair perfectly with refreshing raspberry sherbet.
Updated May 16, 2016


  • 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 Cool Whip frozen whipped topping, thawed
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    No fresh raspberries? Top with toasted almonds instead.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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