Ingredients
The following ingredients have 4 Servings
- 2 cups graham cracker crumbs (crushed )
- 1/2 cup butter (melted)
- 1 1/2 quarts vanilla ice cream (softened)
- 1 1/2 quarts raspberry sherbet (softened)
- 1 cup roasted almonds (chopped)
- 2 cups fresh raspberries (reserve some for garnish)
- 1 1/2 cups hot fudge
Instruction
- In a 9x13 in pan (or tupperware container) mix together the crushed graham cracker crumbs and melted butter, then press evenly into the bottom of the pan to make the crust.
- In a really large bowl, mix together the ice cream and sherbet, then stir in the almonds and gently stir in the raspberries (reserve a few for garnish).
- Pour mixture into the 9x13 pan but do not over- fill. Save any excess filling in a separate container.
- Warm hot fudge and pour over the top of the filling. I like to swirl it in a little using a butter knife.
- Put dessert in freezer and freeze for at least an hour or until ready to serve.
- Cut and garnish with reserved raspberries.