easy cool fudge & raspberry sherbet pie

(1 rating)
Recipe by
Norma DeRemer
York, PA

Found this is back of my recipe box when looking for something to fix tonight. I haven't made this for a while, but can tell you it is great. I'll make it for the family when they come to visit in two weeks and will take a picture then. It is also great that I don't have to heat up the kitchen in all this heat we're having right now.

(1 rating)
yield 8 serving(s)

Ingredients For easy cool fudge & raspberry sherbet pie

  • 1 pt
    (2 cups) raspberry sherbert, softened
  • 1 pt
    (2 cups) vanilla ice cream, softened
  • 1
    6 oz. already made chocolate flavor crumb crust from your store
  • 1 c
    fudge ice cream topping
  • 1 - 2 tsp
    milk

How To Make easy cool fudge & raspberry sherbet pie

  • 1
    Using half of the sherbert and ice cream, spoon small scoops of sherbert and ice cream alternately into bottom of crust. Smooth with back of spoon to swirl.
  • 2
    In small bowl, stir ice cream topping until smooth and spreadable and reserve 2 tablespoons.
  • 3
    Spread remaing fudge topping over sherbert and ice cream.
  • 4
    Top with remaining sherbert and ice cream; smooth top.
  • 5
    Cover with plastic wrap and freeze at least four hours or until firm. Remove from freezer.
  • 6
    In small bowl, combine reserved two tablespoons fudge topping with enough milk to desired drizzling consistency.
  • 7
    Drizzle over top of pie and garnish with whipped cream and fresh raspberries if desired.

Categories & Tags for Easy Cool Fudge & Raspberry Sherbet Pie:

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