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Betty Crocker Frozen Raspberry Delight


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Member since 2012

Serves 20 | Prep Time 30 | Cook Time 360

Ingredients

Crust
2 cups crushed chocolate wafer cookies
1/3 cup melted butter or margarine
1/4 cup sugar

Filling
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbet, slightly softened
1 bag (12 oz) frozen raspberries

Topping
1 container (8 oz) frozen whipped topping, thawed


In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.



Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.



Let stand at room temperature 10 to 15 minutes before serving.


Pairs Well With


Notes

A dash of local for every season
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