This Frozen Raspberry Delight is a cold slice of heaven on a hot summer’s day! This ice cream cake features layers vanilla ice cream swirled with raspberries, hot fudge and whipped cream on an Oreo cookie crust and is a snap to put together!
3cupsvanilla ice creamsoftened (half a 1.5 quart tub)
1cupraspberry sherbetsoftened (half a pint)
2cupsraspberriesFrozen raspberries, thawed and drained
2cupswhipped toppingfrom 8oz tub
Instructions
In a food processor, crush Oreo cookies into fine crumbs. Remove 2 tablespoons and reserve for topping. With remaining crumbs, mix in melted butter and press into bottom of square dish. Let cool in freezer.
Spread the hot fudge in an even layer over the crust. You may need to warm the sauce first to a pourable consistency. Place in freezer to cool and set for a few minutes.
Top with a layer of vanilla ice cream. Dollop sherbet over the ice cream and swirl to combine. Sprinkle with a layer of raspberries and top with a layer of whipped topping.
Garnish with reserved Oreo crumbs. Cover with plastic wrap and freeze until solid, at least 6 hours or overnight.