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Ingredients
- 1 qt. (4 cups) vanilla ice cream, slightly softened
- 20 chewy chocolate chip cookies (2 inch), coarsely chopped
- 1 pt. (2 cups) raspberry sorbet or sherbet, slightly softened
- 2 cups thawed COOL WHIP Whipped Topping
Method
- Spread ice cream onto bottom and up side of plastic wrap-lined 1-1/2- to 2-qt.
- bowl.
- Sprinkle evenly with 1-1/2 cups of the chopped cookies; press cookies into ice cream to secure.
- Cover; freeze 30 min.
- Spoon sorbet into center of ice cream mixture.
- Cover; freeze at least 4 hours or until firm.
- Unmold onto serving plate.
- Cover with the whipped topping; sprinkle with remaining cookie pieces.
- Let stand at room temperature about 10 min.
- before serving for easier slicing.
