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Frozen Raspberry Delight

 Frozen Raspberry Delight
Light and refreshing, here's a dessert created with busy holiday hostesses in mind. It's easy, lovely, serves a crowd and can be made days ahead for convenience.
12-15 ServingsPrep: 20 min. + freezing


  • 2 cups chocolate wafer crumbs (about 32 cookies)
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1 cup hot fudge ice cream topping, warmed
  • 2 quarts vanilla ice cream or frozen vanilla yogurt, softened
  • 2 pints raspberry sherbet
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Fresh mint leaves and fresh raspberries, optional


  • In a large bowl, combine the cookie crumbs, butter and sugar. Press
  • into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes.
  • Carefully spread hot fudge topping over the crust. Spread ice cream
  • evenly over topping. Spread raspberry sherbet over ice cream; swirl
  • gently. Top with whipped topping. Cover and freeze for 8 hours or
  • overnight.
  • Remove from the freezer 10-15 minutes before serving. Garnish with
  • mint and raspberries if desired. Cut into squares. Yield: 12-15
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 385 calories, 15 g fat (9 g saturated fat), 34 mg cholesterol, 188 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.