Clarion County Recipe of the Day: Raspberry-Vanilla Ice Cream Delight

J.C. Taggart

J.C. Taggart

Published July 28, 2016 4:01 am
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A light and refreshing summertime dessert!

Raspberry-Vanilla 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 topping
1 quart vanilla ice cream, softened
1 pint raspberry sherbet, softened
1 — 10 oz. package frozen sweetened raspberries, thawed and drained
1 — 8 oz. carton 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 15 minutes.

~Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust.

~Spoon ice cream over 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 2 to 3 hours. Remove from the freezer 15 minutes before serving.

~Makes 15 servings.

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