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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
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. Yield: 12-15 servings.
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