Raspberry Chocolate Ice Cream Pie Recipe

Well as i also like to cook different stuff mostly sweet stuff i will post a dessert that i will try to make the next time i got the urge to cook something.
      So as you see i am gonna make a pie cake raspberry chocolate awesomeness. The recipe  is rather simple as you gonna see in a bit the only problem is cost of some things.

Ingredients:

What you need to  make the crust:
12 to 15 whole chocolate graham crackers.
5 tablespoons butter, softened(if you can mash it with your fingers easily it ready).
1⁄4 cup sugar


Filling:

1 container (14 to 16 oz) vanilla ice cream. - Try to find one as creamy as possible.
1 pint raspberry sorbet
1 container (14 to 16 oz) chocolate ice cream. - As dark as possible, for nice esthetic view.
1 pint red raspberries.
1 tub (8 oz) frozen whipped topping, thawed.

Garnish (Optional)

Chocolate curls. If you find good natural dark chocolate it will be perfect. Carve the chocolate block with a knife for big and thick curls.  The block must be at room temperature... if the block is to hard it will just brake.


Okey how to make this goodness:

1. Evenly coat a 9-in. pie plate with nonstick spray.
2. Crust: Pulse crackers in food processor until fine crumbs form.If you have no food processor as me get a fork and start crumbling, you can work around with whatever you have to see whit what are your conferrable. Spoon work fine too, but will make the crumbles too small. It all depends on your taste.
3. Add butter and sugar; pulse until crumbs are moistened.This will make the crumbles stick to each other and bond
4. Press firmly over bottom and up sides of pie plate. This will make a base for the pie make sure its good and sturdy.
5. Freeze 30 minutes.
6. Place vanilla ice cream in the refrigerator for 30 minutes to slightly soften.
7. Pack into crust with an ice cream spade or large spoon; spread evenly.
8. Freeze 15 minutes or until firm.
9. Slightly soften sorbet as above; spread on vanilla ice cream.
10. Freeze until firm.
11. Slightly softening chocolate ice cream.
12. Spread evenly on sorbet. Freeze at least 3 hours, or wrap airtight and freeze up to 1 week.
13. Top pie with 1⁄2 pt raspberries.
14. Drop spoonfuls of whipped topping on berries; spread evenly.
15. Top with remaining berries; garnish with chocolate curls or sauce.
    
    As you see nothing so out of the wacky or crazy just allot of freezing for the layers.