I know the raspberries are going crazy at my parents house right now. I’m going through a ton of recipes to get to putting them to use, but who doesn’t love a pie? Many think of pies as only for the rainy season, but it doesn’t have to be that way at all. Dessert doesn’t have to be unhealthy or difficult. Try out this pie to hit the best of both.
1 quart (4 cups) raspberry sherbet
1 cup hot fudge topping, slightly warmed
1 creme-filled chocolate sandwich cookie crumb crust (6 oz)
1 cup frozen (thawed) whipped topping (can use non-fat)
1/2 cup fresh raspberries
DIRECTIONS:
1. Let container of sherbet stand at room temperature about 15 minutes to soften on counter. While sherbet softens, spread 1/2 cup of the fudge topping carefully over bottom of crumb crust; place in freezer for 15 minutes to set.
2. Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours.
3. To serve, microwave other half of fudge topping on High 10 to 15 seconds or until thin enough to drizzle. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and several fresh raspberries.
A big reason I love this recipe is the fact that it is non-dairy. There are very few creamy pie recipes I can eat.
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