Ingredients
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
Preparation
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.
