Ingredients
1/2 cup crushed shortbread cookies2 tablespoons butter, melted3 ounces cream cheese, softened1/3 cup sweetened condensed milk2 tablespoons lemon juice2/3 cup raspberry sherbet, softenedFresh raspberries
Preparation
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of two 4-in. springform pans coated with cooking spray. Freeze 10 minutes. In a small bowl, beat cream cheese, milk and lemon juice until blended. Spread over crust. Freeze 2 hours or until firm.
Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries.
