July 10, 2010

Frozen Raspberry Delight


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.
Prep Time: 30 min
Total Time: 6 hours 30 min
Makes: 20 servings


Crust
2cups crushed chocolate wafer cookies
1/3cup melted butter or margarine
1/4cup sugar
Filling
1cup chocolate fudge sauce, slightly softened
1quart vanilla ice cream, slightly softened
1pint raspberry sherbet, slightly softened
1bag (12 oz) frozen raspberries
Topping
1container (8 oz) frozen whipped topping, thawed
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.
High Altitude (3500-6500 ft): No change.

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.
Tips
Cut into squares and serve on plates decorated with a few fresh raspberries.

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