Published
5 months agoon
Prep: 15 min. + freezing
In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in. springform pan coated with cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, milk, and lemon juice until blended.
Spread over crust. Freeze for 2 hours or until firm. Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries. Yield: 2 servings.