Preheat the oven to 350°F. Coat a 10x rimmed baking sheet with non stick cooking spray. Line it with waxed paper, and coat the waxed paper with non stick cooking spray. Spoon the brownie batter onto the prepared baking sheet. Bake for 18 min or until a wooden toothpick in the center comes out allow to cool. Remove the brownie from the b s and carefully remove the wax paper. Cut into 2-inch squares.
Line a 2-1/2-quart bowl with plastic wrap and place about half the brownies squares into the bowl, pressing them firmly together to cover the inside of the bowl. Spoon the vanilla ice cream into the bowl and press it firmly over the brownies. Top with half of the remaining brownies squares, then spoon the raspberry sherbet over the top. Cover with the remaining brownies squares. Cover with plastic wrap and freeze for 2 to 3 hours until frozen solid.
Remove from the freezer and invert onto the serving platter removing the bowl and the plastic wrap. Frost with the whipped topping return to the freezer for 1 to 2 hours, then cover and keep frozen until ready to serve. Remove from the freezer 10 minutes before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.