easy cool fudge & raspberry sherbet pie
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.
prep time
cook time
method
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yield
8 serving(s)
Ingredients
- 1 pint (2 cups) raspberry sherbert, softened
- 1 pint (2 cups) vanilla ice cream, softened
- 1 - 6 oz. already made chocolate flavor crumb crust from your store
- 1 cup fudge ice cream topping
- 1 - 2 teaspoons milk
How To Make easy cool fudge & raspberry sherbet pie
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Step 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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Step 2In small bowl, stir ice cream topping until smooth and spreadable and reserve 2 tablespoons.
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Step 3Spread remaing fudge topping over sherbert and ice cream.
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Step 4Top with remaining sherbert and ice cream; smooth top.
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Step 5Cover with plastic wrap and freeze at least four hours or until firm. Remove from freezer.
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Step 6In small bowl, combine reserved two tablespoons fudge topping with enough milk to desired drizzling consistency.
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Step 7Drizzle over top of pie and garnish with whipped cream and fresh raspberries if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Pies
Tag:
#Quick & Easy
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