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Raspberry Sherbet Brownie Dessert

• 1 pkg. double fudge brownie mix
• 1/2 gallon raspberry sherbet
• 12 oz. frozen, dry-pack raspberries
• 1/3 cup sugar
• whipped cream
• fresh raspberries, for garnish

Instructions:
Preheat oven to 350F. Thaw raspberries; soften sherbet. Grease bottom only of 13 x 9 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 in squares. Spoon raspberry sauce over each serving and top with a dollop of whipped cream. Garnish with fresh raspberries.