Raspberry Almond Fudge Ice Cream Cake
Raspberry Almond Fudge Ice Cream Cake is a sweet cold and creamy dessert. It's loaded with chopped almonds, fresh raspberries, and chocolate fudge swirls.
In a 9x13 in pan (or tupperware container) mix together the crushed graham cracker crumbs and melted butter, then press evenly into the bottom of the pan to make the crust.
In a really large bowl, mix together the ice cream and sherbet, then stir in the almonds and gently stir in the raspberries (reserve a few for garnish).
Pour mixture into the 9x13 pan but do not over- fill. Save any excess filling in a separate container.
Warm hot fudge and pour over the top of the filling. I like to swirl it in a little using a butter knife.
Put dessert in freezer and freeze for at least an hour or until ready to serve.
Cut and garnish with reserved raspberries.
Calories: 603kcal | Carbohydrates: 83g | Protein: 9g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 353mg | Potassium: 477mg | Fiber: 5g | Sugar: 57g | Vitamin A: 635IU | Vitamin C: 7mg | Calcium: 227mg | Iron: 1.5mg