Prep Time: 15 Min
Total Time: 4 Hr 15 Min
Makes: 8 servings
1 pint (2 cups) raspberry sherbet, softened
1 pint (2 cups) vanilla ice cream, softened
1 (6-oz.) chocolate flavor crumb crust
1 cup fudge ice cream topping
1 to 2 teaspoons milk
Using half of sherbet and ice cream, spoon small scoops of sherbet and ice cream alternately into bottom of crust. Smooth with back of spoon to swirl.
In small bowl, stir ice cream topping until smooth and spreadable. Reserve 2 tablespoons. Spread remaining fudge topping over sherbet and ice cream. Top with remaining sherbet and ice cream; smooth top. Cover; freeze at least 4 hours or until firm.
In small bowl, combine reserved 2 tablespoons fudge topping with enough milk for desired drizzling consistency. Drizzle over top of pie. If desired, garnish pie with whipped cream and fresh raspberries.
High Altitude (3500-6500 ft):
1 Serving (1 Serving)Calories 390(Calories from Fat 120),Total Fat 13g(Saturated Fat 6g,Cholesterol 20mg;Sodium 300mg;Total Carbohydrate 63g(Dietary Fiber 1g,Sugars 42g),Protein 5g;
Percent Daily Value*:Vitamin A 4.00%;Vitamin C 2.00%;Calcium 10.00%;Iron 6.00%;Exchanges:1 1/2 Starch;2 1/2 Fruit;4 Other Carbohydrate;2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe & Image from: www.pillsbury.com