1-First, prepare a square dish by lining it with foil or parchment for easy removal later. Crush the 18 cookies into fine crumbs and mix them with 2 tablespoons of melted butter, then press this mixture firmly into the bottom of the dish. Freeze the crust until it’s firm, giving you a solid base for the rest of the layers.

2-Next, spread 1 cup of hot fudge sauce evenly over the chilled crust and let it set briefly in the fridge. Add 3 cups of softened vanilla ice cream on top, smoothing it out gently. Follow with 1 cup of softened raspberry sherbet, swirling it into the ice cream for that beautiful, marbled effect.

3-Then, top the layers with 2 cups of thawed and drained frozen raspberries and 2 cups of whipped topping. Garnish with 2 tablespoons of reserved cookie crumbs for a nice crunch. Cover the dish and freeze for at least six hours or overnight, so it sets properly before serving.

4-To serve, let the slice soften slightly at room temperature or warm your knife under hot water for clean cuts.