Frozen Raspberry Delight
2 cups crushed chocolate cookies
1 jar chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbet, slightly softened
1 bag frozen raspberries
1 container (8oz) frozen whipped topping, thawed
Press crushed chocolate cookies in 13×9-inch pan to make crust, reserving ¼ cup for topping. Spread warmed chocolate fudge sauce over crust. Freeze for 10-15 minutes.
Remove crust from freezer when chocolate fudge feels firm to the touch. Spoon the softened vanilla ice cream over the chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
Let stand at room temperature 10 to 15 minutes before serving. Garnish with fresh raspberries and a chocolate cookie. Enjoy!