Frozen Raspberry Delight

From the local paper. it sounds delicious! looking forward to trying it soon. cook time is freezing time.

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.

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.

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.

chocolate wafer cookies, margarine, sugar, fudge sauce, low-fat vanilla ice cream, raspberry sherbet, frozen raspberries, cool whip lite