1/4
cup crème de cassis or cranberry juice cocktail
1
(12-oz.) pkg. frozen raspberries without syrup, thawed
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Steps
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
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
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
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.*
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Nutrition Facts
Serving Size:1 serving
Calories
310
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
8g
40%
Cholesterol
15mg
5%
Sodium
125mg
5%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
8%
Sugars
27g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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