Frozen raspberry delight

Ingredients:

Crust:

• 2 cups (500 mL) crushed chocolate wafer cookies
• 1/3 cup (75 mL) melted butter or margarine 
• 1/4 cup (50 mL) sugar

Filling:

• 1 cup (250 mL) chocolate fudge sauce, slightly softened 
• 4 cups (1 L) vanilla ice cream, slightly softened 
• 2 cups (500 mL) raspberry sherbet, slightly softened 
• 3 cups (750 mL) frozen raspberries

Topping:

• 3 cups (750 mL) frozen whipped topping, thawed 

Preparation:

             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 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.