2 cups graham cracker crumbs
1/4 cup sugar
2 pints raspberry sorbet, softened*
1 (4-ounce) bar white chocolate, chopped
White chocolate baking bar, shaved for curls
Heat oven to 350°F.
Combine all crust ingredients in bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake 5-7 minutes or until light golden brown. Cool completely.
Spread softened raspberry sorbet evenly over cooled crust. Freeze 2 hours or until firm.
Place white chocolate and 1/2 cup whipping cream in bowl. Microwave 1 minute; stir. Continue microwaving 2 minutes; stir until smooth. Cool 30 minutes or until mixture comes to room temperature.
Beat remaining whipping cream in bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze 2 hours or overnight until firm.
Garnish with raspberries and white chocolate curls just before serving. Store frozen.
*Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.
White chocolate curls add the finishing touch as a garnish, and are very easy to make. Warm 1 (4-ounce) bar white chocolate with hands. Gently peel chocolate towards you using a vegetable peeler.