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Recipe Ingredients

  • 1 pre-made cookie pie crust
  • 1 qt. vanilla ice cream or frozen yogurt, softened
  • 1 qt. raspberry sherbet softened
  • 2⁄3 cup fudge topping
  • 1⁄2 cup frozen raspberries, thawed

Recipe Directions

Spread half ice cream, then half fudge in bottom of crust— freeze until firm. Spread half raspberry sherbet—again freeze. Spread remaining vanilla, leaving center open. Scoop remaining sherbet into balls and place in center of pie. Freeze until firm. To serve: place pie in refrigerator for 20-30 minutes, then drizzle with remaining fudge and raspberries.

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