1 1/2 c. chocolate cookie crumbs
1/4 c. butter, melted

Combine crumbs and butter in a bowl, mix thoroughly. Press evenly into a 9 inch pie pan. Bake at 350 degrees for 5 minutes. Cool on rack for 10 minutes. Chill.

ICE CREAM:

1 pt. pareve whipping cream
1/4 c. corn syrup
2 eggs
Chocolate flavoring or syrup

Whip cream until stiff. Add syrup and eggs. Mix in flavoring until desired color and taste is reached. Fold ice cream evenly into chilled crust, freeze.

SAUCE:

1 box (10 oz.) frozen, sweetened raspberries
1 tsp. cornstarch

Thaw berries, drain and reserve juice. Dissolve cornstarch in small amount of juice. Add remaining juice and cook over medium heat, stirring constantly until sauce boils and thickens. Cool. Stir in berries. To serve, slice and top with raspberry sauce.