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.