Skip to Content

Frozen Raspberry Delight

  • Save Recipe
Frozen Raspberry Delight
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 30 min
  • Total 6 hr 30 min
  • Servings 20
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
Updated May 18, 2016



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


  • 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


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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Cut into squares and serve on plates decorated with a few fresh raspberries.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.
© 2023 ®/TM General Mills All Rights Reserved