Oreo Ice Cream Tartufo

1 1/2 pints chocolate ice cream

15 OREO Chocolate Sandwich Cookies, finely chopped (about 1 1/2 cups crumbs)

1 1/3 cups semisweet chocolate chips*

4 teaspoons vegetable oil*

1 (10-ounce) package frozen raspberries in syrup, thawed, pureed and strained

Fresh raspberries, for garnish

1. Using a 1/2-cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies. Place on waxed paper-lined baking sheet; cover and freeze at least 2 hours or until firm.

2. Heat chocolate chips and oil in small saucepan over low heat, stirring until melted and smooth. Cool.

3. Place ice cream balls on wire rack. Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides. Freeze at least 1 hour or until firm.

4. Spoon raspberry sauce into dessert dishes or onto serving plates. Cut each tartufo in half or quarters; arrange on top of sauce. Garnish with raspberries. Serve immediately.

*Note: If you like, substitute 3/4 cup chocolate-flavored hard-shell topping for the melted chocolate-and-oil mixture.

AUTHOR: Chyrel