CAKE
24 Chocolate Sandwich Cookies
-some 2 cups crumbs
3/4 Stick Butter -- ( 6 tb)
1 pt Chocolate Ice Cream Or
-Frozen Yogurt
1 pt Vanilla Ice Cream Or Frozen
-Yogurt
1 pt Raspberry Sherbert Or Frozen
-Yogurt

-FUDGE SAUCE-
1 Stick Butter (1/2 Cup)
2 pk (8 Oz) Bittersweet
-Chocolate
2 oz Semisweet chocolate
1/2 c Cream or lowfat milk
1 ts Vanilla
1 c Heavy cream
Fresh Raspberries -- for
Garnishee

Impertinence: Whirl the cookies in a food processor to make a pulverize.

Melt the butter and mix with the cookies. Press three inches up the
side and on the bottom of a 9 inch springform pan.

Remove the ice cream or frozen yogurt from the freezer and let it
soften slimly. Starting with the cocoa, spoon the ice cream or
yogurt into the springform pan, pressing down until still. Repeat
with rest of the ice cream or yogurt. Refreeze, wrapped good. You
can do this at least a week forwards.

To make the fudge sauce, melt the butter and the chocolate in a
saucepan over low hotness. Add the cream and beat until bright. Cool
slightly and add the vanilla. Just before serving, whip the cream and
pipe it around the moulding. Garnish with fresh raspberries and serve
with sauce on the face.

Tip: You can also line the pan with lady fingers and use any kind of
ice cream or frozen yogurt that suits your fantasy.