"This gorgeous, make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! —Nancy Whitford, Edwards, New York..."
INGREDIENTS
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2 cups crushed chocolate wafers
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1/4 cup sugar
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1/3 cup butter, melted
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FILLING:
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1 cup hot fudge ice cream topping
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1 quart vanilla ice cream, softened
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1 pint raspberry sherbet, softened
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1 package (10 ounces) frozen sweetened raspberries, thawed and drained
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1 carton (8 ounces) frozen whipped topping, thawed