Description
From the local paper. It sounds delicious! Looking forward to trying it soon. Cook time is freezing time.
Ingredients
- Chocolate Wafer Cookies
- Margarine
- Sugar
- Fudge Sauce
- Low-fat Vanilla Ice Cream
- Raspberry Sherbet
- Frozen Raspberries
- Cool Whip Lite
Instructions
- To make crust: in medium bowl, combine crushed chocolate wafers, margarine and sugar
- Mix well
- Set aside 1 / 4 c of the mixture and press remaining mixture onto bottom of 9×13-inch pan
- Refrigerate for 15 minutes
- Carefully spread chocolate fudge sauce over crust, using
- Cut slightly softened ice cream into slices and place them over the fudge, cutting pieces to fit
- Place spoonfuls of sherbet randomly over ice cream and gently swirl into the ice cream
- If the ice cream mixture starts to get too soft, set pan in freezer until it firms up slightly
- Top with raspberries, gently pressing them into the ice cream mixture, then cover with whipped topping, bringing it to the edges of the pan
- Garnish with reserved chocolate crumbs, cover, and freeze 6 hours or overnight
- Let stand at room temperature about 10 minutes before serving
- Freeze one half to use in other desserts
- Let the other half soften just enough to cut it into slices
- If desired, 1 quart of ice cream can be used
- Soften, then evenly spread over fudge