Let's whip it up
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This ice cream, chocolate cookie and raspberry sorbet dessert is a refreshing choice for summer. Purchasing frozen desserts and cookies makes this so easy to make!
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Spray 8-inch square pan with cooking spray; line with plastic wrap. Spread sherbet onto bottom of pan. Freeze 30 min.
Chop 12 cookies coarsely; press gently into top of dessert. Cover with ice cream. Freeze 3 hours or until firm.
Unmold dessert onto plate; remove plastic wrap. Cut remaining cookies in half. Use to garnish dessert with the whipped topping and raspberries.
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