easy cool fudge & raspberry sherbet pie
(1 rating)
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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(1 rating)
yield
8 serving(s)
Ingredients For easy cool fudge & raspberry sherbet pie
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1 pt(2 cups) raspberry sherbert, softened
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1 pt(2 cups) vanilla ice cream, softened
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16 oz. already made chocolate flavor crumb crust from your store
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1 cfudge ice cream topping
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1 - 2 tspmilk
How To Make easy cool fudge & raspberry sherbet pie
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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.
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2In small bowl, stir ice cream topping until smooth and spreadable and reserve 2 tablespoons.
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3Spread remaing fudge topping over sherbert and ice cream.
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4Top with remaining sherbert and ice cream; smooth top.
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5Cover with plastic wrap and freeze at least four hours or until firm. Remove from freezer.
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6In small bowl, combine reserved two tablespoons fudge topping with enough milk to desired drizzling consistency.
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7Drizzle over top of pie and garnish with whipped cream and fresh raspberries if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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