Brownie-Raspberry Sherbet Dessert

No Photo

Ingredients

  • 1 package double fudge brownie mix
  • 1/2 gallon raspberry sherbet
  • 12 ounces frozen, dry-pack raspberries
  • 1/3 cup granulated sugar
  • Whipped cream
  • Fresh raspberries, for garnish

Instructions

  1. Heat oven to 350 degrees F.
  2. Thaw raspberries; soften sherbet. Grease bottom only of 13 x 9-inch baking pan.
  3. Prepare, bake, and cool brownies according to package directions for 2 egg brownies.
  4. Spread softened sherbet over cooled brownies. Freeze.
  5. For sauce, combine thawed berries and sugar in small saucepan. Bring to a boil. Simmer until berries are soft.
  6. Push mixture through sieve into small bowl.
  7. Cool completely.
  8. To serve, cut into squares.
  9. Spoon raspberry sauce over each serving and top with a dollop of whipped cream.
  10. Garnish with fresh raspberries.