Chocolate-Raspberry Ice Cream Pie

By 11650

Ingredients

• Crust:
• 12-15 chocolate graham crackers
• 5 T butter, softened
• 1/4 C sugar
• Filling:
• 1 container (14-16 oz) vanilla ice cream
• 1 pt raspberry sorbet
• 1 container (14-16 oz) chocolate ice cream
• 1 pint red raspberries
• 1- 8 oz tub frozen whipped topping, thawed
• chocolate curls for garnish

Preparation

Step 1

1. Coat 9 in pie plate with nonstick spray
2. Crust: Pulse crackers in food processor until fine crumbs form. Add butter and sugar; pulse until crumbs are moistened. Press firmly over bottom and up sides of pie plate. Freeze 30 minutes.
3. Meanwhile, place vanilla ice cream in refrigerator for 30 minutes to slightly soften. Pack into crust with large spoon; spread evenly. Freeze 15 minutes til firm. Meanwhile, slightly soften sorbet; spread on vanilla ice cream. Freeze until firm while slightly softening chocolate ice cream. Spread evenly on sorbet. Freeze at least 3 hours.
4. To serve: Top pie with 1/2 pt of raspberries. Drop spoonfuls of whipped topping on berries; spread evenly. Top with remaining berries; garnish with chocolate curls.