Frozen Raspberry Delight
Ice cream desserts needn't be fussy. This one's a snap, with berries blended with ice cream and sorbet then chilled in a crushed-cookie crust.
Preparation time 30 MIN
Resting time 6 HR
Total 6 HR 30 MIN
2 cups (500 mL) crushed chocolate wafer cookies
1/3 cup (75 mL) melted butter or margarine
1/4 cup (50 mL) sugar
1 cup (250 mL) chocolate fudge sauce, slightly softened
4 cups (1 L) vanilla ice cream, slightly softened
2 cups (500 mL) raspberry sherbet, slightly softened
3 cups (750 mL) frozen raspberries
3 cups (750 mL) frozen whipped topping, thawed
In a medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make the crust. Refrigerate 15 minutes.
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.
Let stand at room temperature 10 to 15 minutes before serving.
To easily crush the cookies, place them in a resealable plastic food-storage bag, and crush with a meat mallet, rolling pin or can of soup.
Cut into squares and serve on plates decorated with a few fresh raspberries.