Categories: berry, dessert, ice cream, raspberry

Ingredients

• 2 c crushed chocolate wafers
• 1/4 c sugar
• 1/3 c butter
• 1 c hot fudge ice cream topping
• 1 quart vanilla ice cream, softened
• 1 pint raspberry sherbet, softened
• 1 pkg (10 oz) frozen sweetened raspberries, thawed and drained
• 1 carton (8 oz) frozen whipped topping, thawed

Directions

1. In a bowl, combine the wafer crumbs, sugar, and butter; set aside 1/4 c

2. Press remaining mixture into a 13×9×2 in dish

3. Cover and refrigerate for 15 min

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

5. Spread over crust

6. Spoon ice cream over fudge layer

7. Place spoonfuls of sherbet over ice cream; cut through sherbet with knife to swirl

8. Top with raspberries

9. Spread with whipped topping; sprinkle with reserved crumb mixture

10. Cover; freeze for 2-3 hrs or overnight

11. Remove from freezer 15 min before serving

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