Easy Cool Fudge & Raspberry Sherbet Pie
Featured Pinch Tips Video
- 1 pt
- (2 cups) raspberry sherbert, softened
- 1 pt
- (2 cups) vanilla ice cream, softened
- 6 oz. already made chocolate flavor crumb crust from your store
- 1 c
- fudge ice cream topping
- 1 - 2 tsp
1Using 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.
2In small bowl, stir ice cream topping until smooth and spreadable and reserve 2 tablespoons.
3Spread remaing fudge topping over sherbert and ice cream.
4Top with remaining sherbert and ice cream; smooth top.
5Cover with plastic wrap and freeze at least four hours or until firm. Remove from freezer.
6In small bowl, combine reserved two tablespoons fudge topping with enough milk to desired drizzling consistency.
7Drizzle over top of pie and garnish with whipped cream and fresh raspberries if desired.