Frozen Raspberry Dessert

This sensationally sweet dessert features a quick crushed cookie crust filled with hot fudge, vanilla ice cream, raspberry sherbet and whipped cream. Enjoy!

Frozen Raspberry Dessert

Photo by Gammagirl J.

  • Prep Time


  • Total Time


  • Servings



  • 2

    cups chocolate wafer crumbs (about 32 cookies)

  • cup butter, melted

  • ¼

    cup sugar

  • 1

    cup hot fudge ice cream topping, warmed

  • 2

    quarts vanilla ice cream or frozen vanilla yogurt, softened

  • I pint raspberry sherbet

  • 1

    carton (8 ounces) frozen whipped topping, thawed

  • Fresh mint leaves and fresh raspberries, optional


In a large bowl. combine the cookie crumbs, butter and sugar. Press into an un-greased 13 inch x 9 inch 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.


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