Chocolate-Raspberry Ice Cream Pie



Crust
12 whole(s) (up to 15) chocolate graham crackers, depending on brand
5 tablespoon(s) butter, softened
1/4 cup(s) sugar

Filling
1 container(s) (14 to 16 oz) vanilla ice cream
1 pint(s) raspberry sorbet
1 container(s) (14 to 16 oz) chocolate ice cream
2 (1/2 pt each) baskets red raspberries
1 tub(s) (8 oz) frozen whipped topping, thawed
Garnish: chocolate curls

1. Evenly coat a 9-in. pie plate with nonstick spray. Pulse crackers in food processor until fine crumbs form. Add butter and sugar; pulse until crumbs are moistened. Press firmly over bottom and up sides of pie plate. Freeze 30 minutes.
2. Meanwhile, place vanilla ice cream in the refrigerator for 30 minutes to slightly soften. Pack into crust with an ice cream spade or large spoon; spread evenly. Freeze 15 minutes or until firm. Meanwhile, slightly soften sorbet as above; spread on vanilla ice cream. Freeze until firm while slightly softening chocolate ice cream. Spread evenly on sorbet. Freeze at least 3 hours, or wrap airtight and freeze up to 1 week. Top pie with 1/2 pt raspberries. Drop spoonfuls of whipped topping on berries; spread evenly. Top with remaining berries; garnish with chocolate curls.

Serves: 12