Skip to Content
Menu

Frozen Raspberry Delight

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated May 18, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Frozen Raspberry Delight

  • Prep Time 30 min
  • Total 6 hr 30 min
  • Servings 20
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Let stand at room temperature 10 to 15 minutes before serving.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
110
Trans Fat
1/2g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

  • Trademarks referred to herein are the properties of their respective owners.
© 2026 ®/TM General Mills All Rights Reserved

Reviews & Questions Section