• 8servings
  • 205minutes
  • 370calories

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Ingredients Jump to Instructions ↓

  1. 1 quart (4 cups) raspberry sherbet

  2. 1 cup hot fudge topping, slightly warmed

  3. 1 creme-filled chocolate sandwich cookie crumb crust (6 oz)

  4. 1 cup frozen (thawed) whipped topping

  5. 1/2 cup fresh raspberries

Instructions Jump to Ingredients ↑

  1. Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.

  2. Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.

  3. To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.


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