Saturday, 16 August 2014

Frozen Raspberry Ambrosia

This dessert is light and refreshing and can be made the day before for convenience.


2 cups crushed chocolate wafer crumbs
1/3 cup butter, melted
1/4 cup sugar
1 cup hot fudge ice cream topping
1.5 Litre vanilla ice cream or frozen vanilla yogurt, softened
1 litre raspberry sherbet
1 small basket fresh raspberries
1 tub (1 litre) frozen whipped topping, thawed

In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.

Spread chocolate fudge sauce over crust. Spoon soften vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
Let stand at room temperature 10 to 15 minutes before serving.

Link to Recipe: Frozen Raspberry Ambrosia

In a medium bowl mix crust ingredient (reserve 1/4 cup for topping)
Press into a 9" X 13" pan and refrigerate for 15 minutes.

Use your favorite chocolate topping

Spread chocolate fudge sauce over crust

Spread the softened vanilla ice cream over the chocolate layer.

Place scoops of the raspberry sherbet over the vanilla ice cream layer. 

Gently swirl into the vanilla layer

I did not take a picture of the raspberry layer but before spreading the topping over gently press the fresh raspberries into the ice cream layers and then top with the cool whip.

Spread out and smooth. Sprinkle with the cookie crumbs and freeze for at least 6 hours.

Let stand at room temperature for about 15 minutes before serving.

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