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Raspberry Ice Cream Delight

 Raspberry Ice Cream Delight
“This pretty, make-ahead dessert is a light, refreshing ending to a summer meal,” says Nancy Whitford of Edwards, New York. “I first made it for my aunt’s 85th birthday dinner and everyone loved it!”
12-15 ServingsPrep: 30 min. + freezing


  • 2 cups crushed chocolate wafers
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 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-in. x
  • 9-in. dish. Cover and refrigerate for 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.

2 of 2

Raspberry Ice Cream Delight (continued)

Nutritional Facts: 1 serving (1 piece) equals 342 calories, 14 g fat (9 g saturated fat), 28 mg cholesterol, 192 mg sodium, 50 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.