Ingredients

The following ingredients have 4 Servings
  • 18 oreo cookies
  • 2 tablespoons butter (melted)
  • 1 cup hot fudge sauce
  • 3 cups vanilla ice cream (softened (half a 1.5 quart tub))
  • 1 cup raspberry sherbet (softened (half a pint))
  • 2 cups raspberries (Frozen raspberries, thawed and drained)
  • 2 cups whipped topping (from 8oz tub)

Instruction

  • In a food processor, crush Oreo cookies into fine crumbs. Remove 2 tablespoons and reserve for topping. With remaining crumbs, mix in melted butter and press into bottom of square dish. Let cool in freezer.
  • Spread the hot fudge in an even layer over the crust. You may need to warm the sauce first to a pourable consistency. Place in freezer to cool and set for a few minutes.
  • Top with a layer of vanilla ice cream. Dollop sherbet over the ice cream and swirl to combine. Sprinkle with a layer of raspberries and top with a layer of whipped topping.
  • Garnish with reserved Oreo crumbs. Cover with plastic wrap and freeze until solid, at least 6 hours or overnight.