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Frozen Raspberry Delight


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  • 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) frozen whipped topping, thawed


Servings 20


Step 1

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.


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