Raspberry Ice Cream Delight
Ingredients
- 18 Oreo cookies
- 2 tablespoons butter melted
- 1 cup hot fudge sauce
- 3 cups vanilla ice cream softened (half a 1.5 quart tub)
- 1 cup raspberry sherbet softened (half a pint)
- 2 cups frozen raspberries, thawed and drained
- 2 cups whipped topping from 8oz tub
- Marie's Chocolate Covered Oreos, crushed for topping
Instructions
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In a food processor, crush Oreo cookies into fine crumbs. Remove 2 tablespoons and reserve for topping. With remaining crumbs, mix in melted butter and press into bottom of square dish. Let cool in freezer.
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Spread the hot fudge in an even layer over the crust. You may need to warm the sauce first to a pourable consistency. Place in freezer to cool and set for a few minutes.
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Top with a layer of vanilla ice cream. Dollop sherbet over the ice cream and swirl to combine. Sprinkle with a layer of raspberries and top with a layer of whipped topping.
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Garnish with reserved Oreo crumbs and/or Marie's Chocolate Covered Oreo pieces. Cover with plastic wrap and freeze until solid, at least 6 hours or overnight.
Recipe & Photo adapted from amandascookin.com