Drizzle raspberry sauce on plate before serving.

Crust:
2 cups graham cracker crumbs
1 cup butter, melted
½ cup sugar
 

Filling:
3 cups Cedar Crest Red Raspberry ice cream, softened
4½ cups Cedar Crest Lemon sherbet, softened
3 cups whipped topping
½ cup fresh raspberries
¼ cup raspberry sauce, optional
 

Mix cracker crumbs, melted butter, and sugar. Press into a 9-10" pie plate. Freeze.

Spread softened Cedar Crest Red Raspberry ice cream in pie shell (1½" deep). Freeze.

Spread softened Cedar Crest Lemon sherbet on top of frozen Cedar Crest Red Raspberry ice cream (2-2½"). Freeze.

Top with whipped topping and fresh raspberries. Drizzle raspberry sauce over whipped topping and we are GOOD TO GO!