Frozen Raspberry Delight
Crust 2 cups crushed chocolate wafer cookies
1/3 cup melted margarine or butter
1/2 cup sugar
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbert, slightly softened
1 (8 oz) carton frozen whipped topping, thawed
12 ounces raspberries

In medium bowl, combine all crust ingredients; mix well. Reserve 1/4 cup for topping. Press remaining crust in 13×9 inch pan. Refrigerate for 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. spread whipped topping over ice cream sherbet mixture; top with reserved crumbs. Cover; freeze 6 hours or overnight. Let stand at room temperature 10 to 15 minutes. Top with raspberries and serve.