Skip to Content
Menu

Frozen Chocolate-Raspberry Pie

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated May 16, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Rich hot fudge and a chocolate crust pair perfectly with refreshing raspberry sherbet.

Frozen Chocolate-Raspberry Pie

  • Prep Time 10 min
  • Total 3 hr 25 min
  • Servings 8
  • Ingredients 5
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 quart (4 cups) raspberry sherbet
  • 1 cup hot fudge topping, slightly warmed
  • 1 creme-filled chocolate sandwich cookie crumb crust (6 oz)
  • 1 cup Cool Whip frozen whipped topping, thawed
  • 1/2 cup fresh raspberries

Instructions

  • Step 
    1
    Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread 1/2 cup of the fudge topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Place remaining 1/2 cup fudge topping in small microwavable bowl; refrigerate until serving time.
  • Step 
    2
    Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
  • Step 
    3
    To serve, microwave fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
100
Trans Fat
1g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved