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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
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    15 servings


  • 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 freeze 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.
Nutrition Facts
1 piece: 342 calories, 14g fat (9g saturated fat), 28mg cholesterol, 192mg sodium, 50g carbohydrate (27g sugars, 2g fiber), 4g protein.

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Average Rating:
  • abreendre
    Dec 31, 2017

    My family raved. Very simple and looks good.

  • trakehner1
    Jul 28, 2016

    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

  • Sylferrell
    Jul 17, 2016

    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!

  • dtowns
    Jul 9, 2016

    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.

  • LadyJ1225
    Jul 7, 2016

    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.

  • s.snorek
    Jun 5, 2013

    No comment left

  • andrea4334
    Feb 16, 2013

    No comment left

  • dgonzo
    Jul 7, 2012

    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.

  • Donna I.M.J.
    May 6, 2011

    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 !!

  • strongkat
    Jan 2, 2007

    No comment left