Using half of sherbet and ice cream, spoon small scoops of sherbet and ice cream alternately into bottom of crust. Smooth with back of spoon to swirl.
In small bowl, stir ice cream topping until smooth and spreadable. Reserve 2 tablespoons. Spread remaining fudge topping over sherbet and ice cream. Top with remaining sherbet and ice cream; smooth top. Cover; freeze at least 4 hours or until firm.
In small bowl, combine reserved 2 tablespoons fudge topping with enough milk for desired drizzling consistency. Drizzle over top of pie. If desired, garnish pie with whipped cream and fresh raspberries.