Raspberry Ice Cream Delight
This gorgeous make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! —Nancy Whitford, Edwards, New York
Ingredients
- 2 cups crushed chocolate wafers
- 1/4 cup sugar
- 1/3 cup butter, melted
- FILLING:
- 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
Reviews
My family raved. Very simple and looks good.
I found this easy to make and very tasty. Make sure frozen raspberrys are dethawed or use fresh. I added extra hot fudge. It is a hit and cool for a great summer dessert
I rate this 5 stars, because I changed a few things. I think it would have been too sweet, if I had not. I used gluten free chocolate cookies, no sugar in the cookie crust, organic ice cream and sorbet, fresh raspberries instead of frozen sweetened ones and real whipped cream. Delicious!
Great recipe but for a 13x9 pan I used a half gallon ice cream, a 10 ounce container of hot fudge, and 3/4 cup of wafers.
YUMMMMY!!! I used gluten-free cookies for the base, and homemade vanilla and raspberry ice cream - delish! This is so easy yet elegant for a summertime dessert.
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This was great. Made a few changes. Used crushed, cream-filled chocolate Oreos, and doubled the recipe for a 9x13, but only used 1 container of raspberry sherbet. Also topped it with real whipping cream.
I made it during the Christmas Holidays and I'm making it for the ladies cook out in a couple of weeks. It's a big hit with everyone !!
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