Raspberry Razzle-Dazzle

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  • 30 min prep time
  • 7 hr 15 min total time
  • 9 ingredients
  • 15 servings

Ingredients

DESSERT

30
chocolate-covered graham cracker cookies, finely crushed (about 2 cups crumbs)
1
quart (4 cups) vanilla ice cream, slightly softened
1
pint (2 cups) raspberry sherbet, slightly softened
1
(4-oz.) container (1 1/2 cups) frozen whipped topping, thawed

SAUCE

1/2
cup cranberry juice cocktail
2
tablespoons sugar
2
teaspoons cornstarch
1/4
cup crème de cassis or cranberry juice cocktail
1
(12-oz.) pkg. frozen raspberries without syrup, thawed

Directions

  1. 1 Heat oven to 375°F. Spray 13x9-inch pan with nonstick cooking spray. Press cookie crumbs in bottom of sprayed pan. Bake at 375°F. for 7 minutes. Place in refrigerator or freezer until cool.
  2. 2 Spoon ice cream over cooled crust. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. If necessary, smooth top with knife. If ice cream is very soft, freeze 20 minutes. Spread whipped topping over top. Cover with foil or plastic wrap; freeze 6 hours or overnight.
  3. 3 In medium saucepan, combine cranberry juice cocktail, sugar and cornstarch; blend well. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; cool 15 minutes. Stir in crème de cassis and raspberries. Cool 30 minutes or until completely cooled.
  4. 4 Just before serving, let dessert stand at room temperature for 10 to 15 minutes. Cut into squares; place on individual dessert plates. Spoon sauce over each serving. If desired, garnish each with additional frozen whipped topping and chocolate filigree.*

Notes

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Tips

Nutrition Information

Recipe Step Photos

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