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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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âThis pretty, make-ahead dessert is a light, refreshing ending to a summer meal,â says Nancy Whitford of Edwards, New York. âI first made it for my auntâs 85th birthday dinner and everyone loved it!â 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 package (10 ounces) frozen sweetened raspberries, thawed and drained |
1 carton (8 ounces) frozen whipped topping, thawed |
Directions:
1. 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 refrigerate for 15 minutes.
2. Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust.
3. 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.
4. Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving. Yield: 12-15 servings.
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