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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h30m
Yield 20
Number Of Ingredients 8
Steps:
- In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
- 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.
- Let stand at room temperature 10 to 15 minutes before serving.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1/2 g
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