Menu

Raspberry Ice Cream Delight

7 reviews
Total Time
Prep: 30 min. + freezing

By Taste Of Home Editorial Team

Recipe by Nancy Whitford, Edwards, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

Now Trending

Test Kitchen Approved

Raspberry Ice Cream Delight

7 reviews
Prep Time 30 min
Yield 15 servings

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
Text Ingredients

Directions

  1. 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.
  2. Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust.
  3. 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.
  4. 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.

Loading Popular in the Community
Loading Reviews