Frozen Raspberry Delight
2 cups crushed chocolate cookies
1 jar chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbet, slightly softened
1 bag frozen raspberries
1 (8 ounce) container frozen whipped topping, thawed
Press crushed chocolate cookies into 13 x 9-inch pan to make crust, reserving 1/4 cup for topping.
Spread warmed chocolate fudge sauce over crust.
Freeze for 10-15 minutes.
Remove crust from freezer when chocolate fudge feels firm to the touch.
Spoon the softened vanilla ice cream over the chocolate.
Place spoonsful 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.
Let stand at room temperature 10 to 15 minutes before serving.
Garnish with fresh raspberries and a chocolate cookie.
Independence Day Recipes