Okay, so here's the recipe I was raving about in my last post. But before you make it, and love me forever, you have to know one thing--I'm not sure if it matters if you use the recipe or not. I made it incorrectly (in a couple different ways) and it still turned out. That's my kind of recipe! :)
You will need:
a sleeve of Ritz crackers (give or take a little)
a stick of butter, melted (give or take a little, or a lot)
2 Tbsp of sugar
a half gallon of vanilla ice cream (give or take a little, or half)
a half gallon of raspberry sherbet (give or take a little, or half)
frozen (but thawed) or fresh raspberries
What to do:
Smash the sleeve of crackers. Add the melted butter and the sugar. *I wish I made the crust a little thicker, because it was SO good. So I might double this part next time. AND, I messed up and made it with HALF a stick of butter and it still worked out, so that might be a "fat-friendly" way to do it.*
Make cracker mix into a crust in a 9x13 pan.
Leave the ice creams out til they are soft enough to mix with a mixer. and then mix them! *I was told first to use half gallons of each, which I did. Then the friend who I got the recipe from said she woke up in the middle of the night in a panic because it was actually supposed to be half of a half gallon. But let me tell you, ours was good. It barely fit in the pan, but it did. And everyone loves a tall dessert you know....*
Pour the mixed ice cream onto the crust. Then refreeze it.
Serve it with raspberries on top...or not. It's AWESOME either way.
Sorry, that wasn't very copy-and-print friendly, but it's easy enough to remember. And you don't need to follow the recipe anyway! It'll still be so delicious!