Frozen Raspberry Delight

"From the local paper. It sounds delicious! Looking forward to trying it soon. Cook time is freezing time."
 
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Ready In:
6hrs 30mins
Ingredients:
8
Serves:
20
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ingredients

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directions

  • To make crust: In medium bowl, combine crushed chocolate wafers, margarine and sugar; mix well.
  • Set aside 1/4 C of the mixture and press remaining mixture onto bottom of 9x13-inch pan. Refrigerate for 15 minutes.
  • Carefully spread chocolate fudge sauce over crust, using tip of a rounded knife and being careful not to pull up crust.
  • Cut slightly softened ice cream into slices and place them over the fudge, cutting pieces to fit.
  • Place spoonfuls of sherbet randomly over ice cream and gently swirl into the ice cream.
  • If the ice cream mixture starts to get too soft, set pan in freezer until it firms up slightly.
  • Top with raspberries, gently pressing them into the ice cream mixture, then cover with whipped topping, bringing it to the edges of the pan.
  • Garnish with reserved chocolate crumbs, cover, and freeze 6 hours or overnight.
  • Let stand at room temperature about 10 minutes before serving.
  • Note: For easy prep, buy a half gallon of ice cream and cut it in half. Freeze one half to use in other desserts. Let the other half soften just enough to cut it into slices. If desired, 1 quart of ice cream can be used. Soften, then evenly spread over fudge.

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Reviews

  1. Very nice tasting dessert! Everything easily went together so well & came out looking so complicated! And, although the recipe might have made enough for 20 servings, 8 of us managed to make the whole thing disappear rather quickly!! Certainly a recipe worth keeping! [Tagged, made & reviewed in Newest Zaar Tag, 08A cooking game]
     
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RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
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