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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.