Frozen Raspberry Delight Recipes

FROZEN RASPBERRY DELIGHT

Steps:

• In a large bowl, combine the cookie crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. Carefully spread hot fudge topping over the crust. Spread ice cream evenly over topping. Spread raspberry sherbet over ice cream; swirl gently. Top with whipped topping. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Garnish with mint and raspberries if desired. Cut into squares.

RASPBERRY ICE CREAM DELIGHT

Steps:

• In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.

COOL AND CREAMY RASPBERRY DELIGHT

Steps:

• Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.

FROZEN RASPBERRY DELIGHT

Steps:

• To make crust: In medium bowl, combine crushed chocolate wafers, margarine and sugar; mix well.
• Set aside 1/4 C of the mixture and press remaining mixture onto bottom of 9x13-inch pan. Refrigerate for 15 minutes.
• Carefully spread chocolate fudge sauce over crust, using tip of a rounded knife and being careful not to pull up crust.
• Cut slightly softened ice cream into slices and place them over the fudge, cutting pieces to fit.
• Place spoonfuls of sherbet randomly over ice cream and gently swirl into the ice cream.
• If the ice cream mixture starts to get too soft, set pan in freezer until it firms up slightly.
• Top with raspberries, gently pressing them into the ice cream mixture, then cover with whipped topping, bringing it to the edges of the pan.
• Garnish with reserved chocolate crumbs, cover, and freeze 6 hours or overnight.
• Let stand at room temperature about 10 minutes before serving.
• Note: For easy prep, buy a half gallon of ice cream and cut it in half. Freeze one half to use in other desserts. Let the other half soften just enough to cut it into slices. If desired, 1 quart of ice cream can be used. Soften, then evenly spread over fudge.

FROZEN RASPBERRY DELIGHT

Steps:

• In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
• Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
• Let stand at room temperature 10 to 15 minutes before serving.

FROZEN RASPBERRY DELIGHT

Steps:

• In a bowl, combine wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13 x 9 x 2 inch dish. Cover and refrigerate for 15 minutes.
• Place hot fudge topping in a microwave safe bowl; civer and microwave on high for 15 - 20 seconds. Spread over crust. Spoon ice cream over fudge layer. Place spoonfuls of sherbert over ice cream; cut through sherbert with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. Cover; freeze for 2-3 hours or overnight. Remove from freezer 15 minutes before serving.