Ingredients
2 cups crushed chocolate wafers1/4 cup sugar1/3 cup butter, meltedFILLING:1 cup hot fudge ice cream topping1 quart vanilla ice cream, softened1 pint raspberry sherbet, softened1 package (10 ounces) frozen sweetened raspberries, thawed and drained1 carton (8 ounces) frozen whipped topping, thawed
Preparation
In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes.
Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust.
Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture.
Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.
