Frozen Raspberry Desert
Crust
2 cups crushed chocolate wafer cookies
1/3 cup melted butter/margarine
1/4 cup sugar
Filling
1 cup chocolate fudge sauce, slightly softened
4 cups vanilla ice cream, slightly softened
2 cups raspberry sherbet, slightly softened
3 cups frozen raspberries
Topping
3 cups frozen whipped topping, thawed
Mix crust ingredients. Hold 1/4 cup aside and press remainder into 13×9 pan. Refrigerate 15 minutes. Spread chocolate sauce over crust. Spoon ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries and press gently into sherbet. Cover with whipped topping and sprinkle remaining crumbs on top. Cover and freeze 6 hours or overnight. Thaw 15 minutes before serving.