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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!

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Rate this recipe 4.6/5 (50 Votes)


  • 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
  • I pint raspberry sherbet
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Fresh mint leaves and fresh raspberries, optional



Step 1

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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