Raspberry And Brownie Icecream Cake

• 1 brownie mix for 8x8 pan, including oil, water, and eggs as directed on package
• 2 cups chocolate icecream, softened
• 2 cups chocolate cookie crumbs, divided
• 1 qt. raspberry sherbet, softened
• 2 cups vanilla bean icecream, softened
• 1 cup frozen red raspberries, partially thawed

1. Using a greased and floured springform pan, prepare brownie mix, following directions on box. Bake as directed. Cool about 10 minutes.
2. Layer in chocolate icecream, spreading to edges of pan.
3. Sprinkle on 1/2 of the cookie crumbs. Layer on the raspberry sherbet spreading to the edges of the pan.Sprinkle on the other 1 cup of the cookie crumbs. Layer on the vanilla bean icecream, mounding a little. Smooth with spoon.Top with raspberries.
4. Cover with plastic wrap and freeze until firm, about 2 hours.
5. When ready to serve, remove from freezer and thaw for several minutes.

brownie mix, chocolate icecream, chocolate cookie crumbs, raspberry sherbet, vanilla bean icecream, frozen red raspberries

Taken from www.epicurious.com/recipes/member/views/raspberry-and-brownie-icecream-cake-1211252 (may not work)