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.