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Frozen Raspberry Delight

Total Time

Prep: 20 min. + freezing


12-15 servings

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. —Nora Schuffenhauer, River Edge, New Jersey


  • 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


  1. 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.
  2. Remove from the freezer 10-15 minutes before serving. Garnish with mint and raspberries if desired. Cut into squares.

Nutrition Facts

1 piece: 385 calories, 15g fat (9g saturated fat), 34mg cholesterol, 188mg sodium, 59g carbohydrate (34g sugars, 1g fiber), 5g protein.

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