1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbet, slightly softened
1/4 cup raspberry liqueur (Framboise) or thawed, undiluted raspberry-juice concentrate or cranberry-raspberry juice concentrate
Directions: Line a 9x13 inch pan with graham cracker crust.
In a large bowl mix ice cream, sherbet and liqueur or juice concentrate until blended. Pour into crust. Smooth top, cover and freeze until firm. Remove from freezer 15 minutes before serving to soften slightly. Garnish with a dollop of whipped topping, raspberries or chocolate curls if desired.
Notes: Variation: May use other flavors of ice cream and sherbet.