Frozen Raspberry Delight

Last of Becky's icebox desserts I needed saving! These are all so good for summer.

Crust:
2 cups crushed chocolate wafer cookies
1/3 cup melted butter or margarine
1/4 cup sugar

Filling:
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbet, slightly softened
1 bag (12 oz) frozen raspberries

Topping:
1 container (8 oz) Cool Whip, thawed

In a medium bowl, mix crust ingredients. Reserve 1/4 cup for the topping and press remaining in 13x9 inch pan to make crust. Refrigerate for 15 minutes.

Carefully spread fudge sauce over crust. Cut slightly softened vanilla ice cream into slices and place over fudge. Drop spoonfulls of the softened sherbet randomly on top and gently swirl it into the ice cream. If the ice cream mixture gets too soft, set it in the freezer for 15 minutes or so.

Gently press the raspberries onto the top, then top with the whipped topping, spreading it to the edges of the pan.

Garnish with the reserved chocolate crumbs, then freeze for at least 6 hours or overnight.

Let stand at room temperature for 10 minutes before serving.

Buster Pie, aka Snicker Pie

Another from Becky Woodbury!

Ingredients:
Crust:
8 oz package of oreos
1/3 cup melted butter

1/2 gallon vanilla ice cream, softened
1 cup peanuts

Top layer:
1/2 cup butter
2 cups powdered sugar
1 tsp. vanilla
1 1/2 cup evaporated milk
2/3 cup chocolate chips

Crush cookies, add butter. Press into 9x13 pan. Spread ice cream. Top with peanuts. Freeze one hour.

Combine all top layer ingredients in a saucepan. Boil 8 minutes, stirring constantly. Cool. Spread over ice cream. Freeze.

Lemon Icebox Dessert

Needed to save this recipe somewhere where I could find it! From Becky Woodbury

Ingredients:
1 cup graham cracker crumbs
1 stick butter, melted
1/2 cup sugar
1 8 oz creem cheese, softened
1 1/2 cup powdered sugar
2 8 oz containers Cool Whip
2 14 oz cans sweetened condensed milk
2 egg yolks
1 cup lemon juice

Crust: preheat oven to 350. Combine graham cracker crumbs, butter and sugar then press into bottom of 9 x 13 glass pan that has been lightly sprayed with nonstick cooking spray. Bake for 12-13 minutes until just bubbly. Cool completely.

Mix the cream cheese, powdered sugar, and 1 container of Cool Whip until smooth. Spread over cooled rust.

Beat together the sweetened condensed milk, egg yolk, lemon juice and other container of Cool Whip then spread over cream cheese layer.

Freeze at last 4 hours or preferably overnight. Thaw 10 minutes before serving.