2 cups crushed chocolate wafer cookies
1/3 cup melted margarine or butter
1/2 cup sugar
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbert, slightly softened
1 (8 oz) carton frozen whipped topping, thawed
12 ounces raspberries
In medium bowl, combine all crust ingredients; mix well. Reserve 1/4 cup for topping. Press remaining crust in 13x9 inch pan. Refrigerate for 15 minutes.
Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. spread whipped topping over ice cream sherbet mixture; top with reserved crumbs.
Cover; freeze 6 hours or overnight. Let stand at room temperature 10 to 15 minutes. Top with raspberries and serve.