Brownie:
- Preheat oven to 350°F.
- Lightly grease an 8 x 8-inch baking pan.
- In a heavy saucepan over low heat, melt butter and chocolate; remove from heat.
- Stir in sugar, eggs, and vanilla; mix well.
- Stir in flour and pecans.
- Spread batter into prepared pan.
- Bake for about 25 minutes; cool.
- Mix together a portion of the vanilla ice cream with the raspberry sherbet-adding more vanilla ice cream for a more creamy taste, less for a more tart taste; spread on top of brownie layer; freeze for 30 minutes.
- Spread the remaining vanilla ice cream on top; freeze for 30 minutes.
- Spread the chocolate ice cream on top of the vanilla ice cream layer; freeze for 30 minutes.
- Spread whipped cream or Cool Whip on top.
Makes 9 servings.
Sweetened Whipped Cream:
- Chill a large bowl, beaters and cream before whipping.
- Place cream, sugar and vanilla into chilled bowl and beat with electric mixer at high speed until soft peaks form.
- Do not overbeat.
- Refrigerate until ready to serve.
Approximate Nutrient Analysis per serving:
530 calories, 37 g fat, 20 g saturated fat, 135 mg cholesterol, 80 mg sodium, 49 g carbohydrate, 2 g fiber, 38 g sugar, 6 g protein
