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1. Spray a 9-inch glass pie plate with nonstick cooking spray.
2. Using a food processor, pulse the chocolate graham crackers until fine crumbs.
3. Add the butter and sugar and pulse until the crumbs are moistened.
4. Press the crumbs into the bottom and up the sides of the prepared pie plate.
5. Freeze for 30 minutes.
6. Remove the ice cream from the freezer and place in the refrigerator for 30 minutes to soften slightly.
7. Pack the ice cream into the frozen pie crust evenly.
8. Freeze for 20 minutes or until firm.
9. Soften the sorbet as described for the ice cream above.
10. Spread the sorbet evenly over the ice cream.
11. Freeze until firm.
12. Slightly soften the chocolate ice cream.
13. Spread the chocolate ice cream evenly over the sorbet.
14. Freeze for an additional 3 hours.
15. Top the pie with 1/2 pint of fresh raspberries.
16. Drop spoonfuls of frozen whipped topping on top of the fresh berries, spreading evenly over the top.
17. Top with the remaining berries and garnish as desired with chocolate curls.
18. Serve and enjoy.
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