Frozen Raspberry Delight Recipe

By idocakes

Ingredients

• 2 cups chocolate wafer crumbs (about 32 cookies)
• 1/3 cup butter, melted
• 1/4 cup sugar
• 1 cup hot fudge ice cream topping, warmed
• 2 quarts vanilla ice cream or frozen vanilla yogurt, softened
• 2 pints raspberry sherbet
• 1 carton (8 ounces) frozen whipped topping, thawed
• Fresh mint leaves and fresh raspberries, optional

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the cookie crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. Carefully spread hot fudge topping over the crust. Spread ice cream evenly over topping. Spread raspberry sherbet over ice cream; swirl gently. Top with whipped topping. Cover and freeze for 8 hours or overnight.
Remove from the freezer 10-15 minutes before serving. Garnish with mint and raspberries if desired. Cut into squares. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 385 calories, 15 g fat (9 g saturated fat), 34 mg cholesterol, 188 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.
Frozen Raspberry Delight published in Country Woman Christmas Annual 2004, p47 Save Crumbs for Topping Ice Cream
“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”