CRUST:

2 c. crushed chocolate wafer cookies
1/3 c. melted butter
1/4 c. sugar

FILLING:

1 c. chocolate fudge sauce, slightly softened
1 qt. vanilla ice cream, slightly softened
1 pt. raspberry sherbet, slightly softened
1 (12 oz.) pkg. frozen raspberries, without syrup

TOPPING:

1 (8 oz.) carton frozen whipped topping, thawed

In medium bowl, combine all crust ingredients; mix well. Reserve 1/4 cup for topping. Press remaining crust in 13 x 9-inch pan. Refrigerate for 15 minutes. Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of 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; top with reserved crumbs. Cover; freeze 6 hours or overnight. Let stand at room temperature 10 to 15 minutes before serving. 20 servings.