Easy Cool Fudge & Raspberry Sherbet Pie

Norma DeRemer


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.


★★★★★ 1 vote



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  • 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

How to Make Easy Cool Fudge & Raspberry Sherbet Pie


  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.

Printable Recipe Card

About Easy Cool Fudge & Raspberry Sherbet Pie

Course/Dish: Pies
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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