Ingredients:
Crust12 to 15 whole chocolate graham crackers
5 tablespoons butter, softened
1⁄4 cup sugar
Filling
1 container (14 to 16 oz) vanilla ice cream
1 pint raspberry sorbet
1 container (14 to 16 oz) chocolate ice cream
1 pint red raspberries
1 tub (8 oz) frozen whipped topping, thawed
Garnish (Optional)
chocolate curls or chocolate sauce
Directions:
- Evenly coat a 9-in. pie plate with nonstick spray.
- Crust: Pulse crackers in food processor until fine crumbs form.
- Add butter and sugar; pulse until crumbs are moistened.
- Press firmly over bottom and up sides of pie plate.
- Freeze 30 minutes.
- Place vanilla ice cream in the refrigerator for 30 minutes to slightly soften.
- Pack into crust with an ice cream spade or large spoon; spread evenly.
- Freeze 15 minutes or until firm.
- Slightly soften sorbet as above; spread on vanilla ice cream.
- Freeze until firm.
- Slightly softening chocolate ice cream.
- Spread evenly on sorbet. Freeze at least 3 hours, or wrap airtight and freeze up to 1 week.
- Top pie with 1⁄2 pt raspberries.
- Drop spoonfuls of whipped topping on berries; spread evenly.
- Top with remaining berries; garnish with chocolate curls or sauce. NOTE: To make chocolate curls, firmly pull a swivel-blade vegetable peeler across a bar or block of roomtemperature chocolate.
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