CRUST:
2 C. chocolate wafer cookies
1/2 C. margarine
1/4 C. sugar

FILLING:
1 C. chocolate fudge sauce (Mrs. Richardson’s, softened to pour point)
1 qt. vanilla ice cream, scoop soft
1 pt. raspberry sherbet, scoop soft
12 oz. frozen raspberries, no sugar
8 oz. Cool Whip

Pour fudge sauce over crust and refrigerate until cool. Put on ice cream by spoonfuls and intersperse sherbet. Swirl. Top with raspberries; press into sherbet. Spread Cool Whip over top. Sprinkle with crumbs. Freeze 6 hours or overnight. Let stand 15 minutes before serving,

Author:       Categories: Cookbook, Desserts

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