Independence Day Recipes
Frozen Raspberry Delight
Ingredients
- 2 cups crushed chocolate cookies
- 1 jar chocolate fudge sauce, slightly softened
- 1 quart vanilla ice cream, slightly softened
- 1 pint raspberry sherbet, slightly softened
- 1 bag frozen raspberries
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Press crushed chocolate cookies into a 13 x 9 inch pan to make crust, reserving 1/4 cup for topping.
- Spread warmed chocolate fudge sauce over crust.
- Freeze for 10 to 15 minutes.
- Remove crust from freezer when chocolate fudge feels firm to the touch.
- Spoon the softened vanilla ice cream over the chocolate.
- Place spoonsful 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 for 6 hours or overnight.
- Let stand at room temperature for 10 to 15 minutes before serving.
- Garnish with fresh raspberries and a chocolate cookie.