Easy Cool Fudge & Raspberry Sherbet Pie

Norma DeRemer

By
@PApride

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.


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Comments:

Serves:

8

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy