FROZEN CHOCOLATE-RASPBERRY PIE

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Frozen Chocolate-Raspberry Pie image

Rich hot fudge and a chocolate crust pair perfectly with refreshing raspberry sherbet.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 8

Number Of Ingredients 5

1 quart (4 cups) raspberry sherbet
1 cup hot fudge topping, slightly warmed
1 creme-filled chocolate sandwich cookie crumb crust (6 oz)
1 cup Cool Whip frozen whipped topping, thawed
1/2 cup fresh raspberries

Steps:

  • Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.
  • Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
  • To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 1 g

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