Ice Cream Cake

• 1 pt. fresh raspberries;
• 2 tbsp. granular sugar substitute;
• 2 tsp. fresh lemon juice;
• 1 cup finely crushed vanilla wafers;
• 2 tbsp. melted margarine;
• 2 qt. no sugar added, fat free vanilla ice cream, softened;
• 3/4 cup finely crushed chocolate wafers;
• 2 qt. no sugar added, fat-free ice cream (preferably peach, raspberry, strawberry);
• 2 cups whipped topping;
• Fresh raspberries for garnish.

1. For sauce, puree raspberries, sugar substitute, and lemon juice in food processor; strain through fine-mesh sieve. Chill until ready to use. Combine vanilla wafers and margarine; press onto bottom of 9-inch springform pan. Freeze until firm. Spread vanilla ice cream onto frozen crust. Sprinkle chocolate wafers over top; pat down lightly, and freeze until firm. Spread fruit ice cream on top; freeze until firm.
2. Run sharp knife inside pan to loosen cake. Release sides; transfer to platter. Frost top with whipped topping. Freeze one hour. Top with berries; serve with raspberry sauce.

fresh raspberries, granular sugar substitute, lemon juice, vanilla wafers, margarine, sugar, chocolate wafers, sugar, fresh raspberries

Taken from www.epicurious.com/recipes/member/views/ice-cream-cake-1221235 (may not work)