Recipe of the Day: Raspberry Ice Cream Delight

RASPBERRY ICE CREAM DELIGHT

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

In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-by-9-inch pan. Cover and freeze 15 minutes.

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

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.

Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving. Yield: 12-15 servings.

Taste of Home June/July 2006

This story was originally published July 11, 2016 at 9:16 AM.