Ingredients
1-3/4 cups crushed gingersnaps (about 40 cookies)1/4 cup butter, melted4 cups lemon sherbet, softened4 cups raspberry sherbet, softened1 cup fresh raspberries3 ounces white baking chocolate, chopped
Preparation
In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes.
Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes.
Top with raspberry sherbet; freeze for at least 1 hour.
Before serving, sprinkle raspberries over the top. In a small microwave-safe bowl, microwave white chocolate at 30% power for 1-2 minutes or until melted; stir until smooth. Drizzle over berries.
