1 pint vanilla almond crunch or vanilla frozen yogurt
1 pint raspberry sorbet
1 1/2-pint basket raspberries
Directions
Preheat oven to 375°F. Mix first 5 ingredients in bowl. Press mixture into 8-inch-diameter springform pan. Bake until just golden brown on edges, about 10 minutes. cool completely.
Drop frozen yogurt and sorbet by alternating scoopfuls into prepared pan. Press yogurt and sorbet firmly to avoid air spaces. Cover with plastic and freeze until solid, about 4 hours.(Can be prepared 5 days ahead.)
Release sides of pan. Garnish top of cake with raspberries. Cut cake into wedges and serve.
