Frozen Chocolate-Raspberry Pie

Rich hot fudge and a chocolate crust pair perfectly with refreshing raspberry sherbet.

  • prep time 10 min
  • total time 3 hr 25 min
  • ingredients 5
  • servings 8

Ingredients

1
quart (4 cups) raspberry sherbet
1
cup hot fudge topping, slightly warmed
1
creme-filled chocolate sandwich cookie crumb crust (6 oz)
1
cup frozen (thawed) whipped topping
1/2
cup fresh raspberries
  • 1 Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.
  • 2 Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
  • 3 To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    4 1/2g,
    4 1/2%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    65g
    65%
    (Dietary Fiber
    3g
    3%
      Sugars
    45g
    45%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    6%;
    Calcium
    6%;
    Iron
    8%;
    Exchanges:
    1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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