CRUST:

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

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.

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

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.

TOPPING:

1 (8 oz.) Cool Whip, thawed

Spread Cool Whip over ice cream sherbet mixture; top with reserved crumbs and cover; freeze 6 hours or overnight. Let stand at room temperature 10 to 15 minutes before serving.

Serves 20.