OREO Raspberry & Creme Squares

03h 45
12 Servings


  • 3 cups raspberry sherbet, softened
  • 18 OREO Fudge Cremes, divided
  • 3 cups vanilla ice cream, softened
  • 3/4 cup thawed frozen whipped topping
  • 12 fresh raspberries

Putting it together

  1. Spray 8-inch square pan with cooking spray; line with plastic wrap. Spread sherbet onto bottom of pan. Freeze 30 min.
  2. Chop 12 cookies coarsely; press gently into top of dessert. Cover with ice cream. Freeze 3 hours or until firm.
  3. Unmold dessert onto plate; remove plastic wrap. Cut remaining cookies in half. Use to garnish dessert with the whipped topping and raspberries.
  4. Nutrition Information Nutrition per serving Calories 230 Total fat 9g Saturated fat 6g Cholesterol 15mg Sodium 115mg Carbohydrate 34g Dietary fiber 1g Total sugars 29g Protein 2g Vitamin A 4%DV Vitamin C 2%DV Calcium 6%DV Iron 4%DV
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