Ingredients
3 cups raspberry sherbet, softened
18 OREO Fudge Cremes, divided
3 cups vanilla ice cream, softened
3/4 cup thawed frozen whipped topping
12 fresh raspberries
Instructions
- SPRAY 8-inch square pan with cooking spray; line with plastic wrap. Spread sherbet onto bottom of pan. Freeze 30 min.
- CHOP 12 cookies coarsely; press gently into top of dessert. Cover with ice cream. Freeze 3 hours or until firm.
- UNMOLD dessert onto plate; remove plastic wrap. Cut remaining cookies in half. Use to garnish dessert with the whipped topping and raspberries.
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