2 c. chocolate wafer cookies, crushed
1/3 c. butter, melted
1/4 c. sugar
1 c. chocolate fudge sauce, slightly soft
1 qt. vanilla ice cream, slightly soft
1 pt. raspberry sherbet, slightly soft
1 (12 oz.) pkg. frozen raspberries, drained
1 (8 oz.) frozen whipped topping, thawed

In a medium bowl, combine the crushed chocolate wafer cookies, butter and sugar. Mix well and reserve 1/4 cup for topping. In a 13 x 9 inch pan, press the crumb mixture on the bottom. Place in refrigerator for 20 minutes. Spread chocolate fudge sauce over the crust. Spoon the vanilla ice cream over the chocolate. Place spoonfuls of the raspberry sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping over ice cream sherbet mixture and top with reserved crumbs. Cover and freeze for 8 hours or overnight. Let stand for 20 minutes before serving.