1 package double fudge brownie mix
1/2 gallon raspberry sherbet
12 ounces frozen, dry-pack raspberries
1/3 cup granulated sugar
Whipped cream
Fresh raspberries, for garnish

Preheat oven to 350 degrees F.

Thaw raspberries; soften sherbet. Grease bottom only of 13 x 9-inch baking pan.

Prepare, bake, and cool brownies according to package directions for 2 egg brownies.

Spread softened sherbet over cooled brownies. Freeze.

For sauce, combine thawed berries and sugar in small saucepan. Bring to a boil. Simmer until berries are soft. Push mixture through sieve into small bowl. Cool completely.

To serve, cut into squares. Spoon raspberry sauce over each serving and top with a dollop of whipped cream. Garnish with fresh raspberries.