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
- Using a greased and floured springform pan, prepare brownie mix, following directions on box. Bake as directed. Cool about 10 minutes.
- Layer in chocolate icecream, spreading to edges of pan.
- 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.
- Cover with plastic wrap and freeze until firm, about 2 hours.
- 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)