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Frozen Raspberry Delight




  1. Press crushed chocolate cookies into 13 x 9-inch pan to make crust, reserving 1/4 cup for topping.
  2. Spread warmed chocolate fudge sauce over crust.
  3. Freeze for 10-15 minutes.
  4. Remove crust from freezer when chocolate fudge feels firm to the touch.
  5. Spoon the softened vanilla ice cream over the chocolate.
  6. Place spoonsful of sherbet randomly over ice cream; swirl gently into ice cream.
  7. Top with raspberries; press gently into sherbet.
  8. Spread whipped topping on top; top with reserved crumbs.
  9. Cover; freeze 6 hours or overnight.
  10. Let stand at room temperature 10 to 15 minutes before serving.
  11. Garnish with fresh raspberries and a chocolate cookie.


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