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Frozen Raspberry Delight

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Frozen Raspberry Delight
  • Prep 30 min
  • Total 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.
Updated May 18, 2016

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

Steps

  • 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

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.
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