1 pt. raspberry sorbet or sherbet
1 pt. vanilla ice cream, softened
1 (10 oz.) pkg. frozen raspberries in syrup, thawed
6 lg. chocolate cookies

Line 6 (6 ounce) triangular glasses (such as martini glasses) with plastic wrap. Freeze 15 minutes. Place about 1/4 cup sorbet in each glass. Using finger or back of spoon, press sorbet up sides of glass - lining entire glass. Freeze until firm.

Fill each glass with about 1/4 cup ice cream, freeze about 30 minutes until firm. Puree raspberry in blender. Place cookies on plates. Using plastic wrap as aid unmold pyramids on top chocolate cookies. Discard wrap. Drizzle pyramids with raspberry puree and serve.

Makes 6.