INGREDIENTS
2 cups
crushed graham cracker crumbs
1/2 cup
butter (melted)
1/2 gal
vanilla ice cream (softened)
1/2 gal
raspberry sherbet (softened)
1 cup
roasted almonds (chopped)
2 cups
fresh raspberries (reserve some for garnish)
1 1/2 cups
hot fudge