1 quart (4 cups) raspberry sherbet
1/2 cup hot fudge topping, slightly warmed
1 prepared Oreo cookie crumb crust (6 oz)
If desired, have fresh raspberries, whipped topping, and chocolate sauce on hand to garnish before serving.
Let container of sherbet stand at room temperature about 15 minutes to soften. Spoon and spread chocolate topping carefully in bottom of crumb crust; place in freezer for 15 minutes to set. Spoon and spread sherbet over fudge topping in crust. Cover with plastic wrap; freeze 3 hours. Garnish individual servings with dollop of whipped topping, drizzle of fudge topping and fresh raspberries.