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Frozen Raspberry Delight

Frozen Raspberry Delight
  • Prep 30 min
  • Total 6 hr 30 min
  • Servings 20
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.
July 22, 2013

Ingredients

  • 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

Steps

  • 1
    In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
  • 2
    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.
  • 3
    Let stand at room temperature 10 to 15 minutes before serving.

  • How-To: 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.
  • Serving Tip: Cut into squares and serve on plates decorated with a few fresh raspberries.

Nutrition Facts

Serving Size: 20 Servings
Calories
260
Total Fat
12g
Saturated Fat
7g
Trans Fat
1/2g
Cholesterol
20mg
Sodium
170mg
Total Carbs
36g
Dietary Fiber
3g
Sugars
24g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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