- 1/2 cup (125 mL) hot fudge topping, warmed slightly
- 1 prepared graham cracker crust or chocolate cookie crust
- 1 container Breyers® Creamery Style™ Natural Vanilla Ice Cream, slightly softened
- 1/3 cup (75 mL) caramel ice cream topping
- 2 cups (500 mL) fresh blueberries and raspberries
Evenly spread hot fudge into crust; freeze 10 minutes.
Put Breyers® Creamery Style™ Natural Vanilla Ice Cream into medium bowl; swirl in caramel topping. Spoon into crust and smooth top. Freeze 4 hours or overnight.Top with berries and freeze at least 30 minutes. Let stand 10 minutes before serving.