"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Frozen Raspberry Delight Recipe

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This recipe for Frozen Raspberry Delight, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delsa Quinn
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
FROZEN RASPBERRY DELIGHT (serves 20)
Ingredients:
Crust:
2 cups crushed chocolate wafer cookies
1/3 c. melted margarine or butter
½ c. sugar
Filling:
1 cup chocolate fudge sauce, slightly softened
1 pint raspberry sherbet, slightly softened 1 quart vanilla ice cream, slightly softened
1 (12 oz) pkg. frozen raspberries without syrup
Topping:
1 (8 oz.) carton frozen whipped topping, thawed.

Directions:
Directions:
In medium bowl, combine all crust ingredients; mix well. Reserve ¼ cup for topping. Press remaining crust in 13x9 inch pan. Refrigerate for 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. (I do not put the raspberries here, instead I reserve them and spoon them on top of the dessert when I serve so that they aren’t frozen) Spread whipped topping over ice cream sherbet mixture; top with reserved crumbs. Cover; freeze 6 hours or overnight. Let stand at room temperature 10 to 15 minutes before serving

 

 

 

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