This dessert is a light, refreshing end to a summer meal!
Raspberry Ice Cream Delight
Ingredients
2 cups crushed chocolate wafers
1/4 cup sugar
1/3 cup butter, melted
Filling:
1 cup hot fudge ice cream
1 quart of vanilla ice cream, softened
1 pint of raspberry sherbet, softened
1 – 10 oz. package of frozen sweetened raspberries, thawed and drained
1 – 8 oz. carton of frozen whipped topping, thawed
Directions
-In a large bowl, combine the wafer crumbs, sugar, and butter; set aside 1/4 cup.
-Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze for 15 minutes.
-Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15 to 20 seconds. Spread over crust.
-Spoon ice cream over the fudge layer.
-Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl.
-Top with raspberries.
-Spread with whipped topping; sprinkle with reserved crumb mixture.
-Cover and freeze for at least three hours.
-Remove from the freezer 15 minutes before serving.
-Makes 15 servings.
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