Raspberry Dessert

Preheat oven to 350. Preheat oven to 350. Crust; Combine crushed wafers, sugar and egg white in bowl, toss up with fork. Press into bottom and sides of 9" spring form pan coated with cooking oil. Bake 15 minutes. Cool on a wire rack. Spoon 3 cups ice cream into cooled crust, spread evenly. Cover with plastic wrap, freeze until firm. Repeat process with sherbert. Freeze until firm. Spread remaining 3 cup ice cream over sherbert. Sprinkle with mini chips freeze overnight until firm. Sauce: Combine water and 1 cup sugar and corn syrup in small saucepan over medium heat. Bring to boil, reduce heat to low and simmer until slightly thick, about 15 minutes. Remove from heat and stir in grated chocolate and cocoa, whisk until smooth. Stir in evaporated milk and vanilla. Make sure torte is thoroughly frozen before serving. Spoon about 2 1/2 Tab. sauce over each slice. Top with raspberries and mint sprigs. Filling: 6 cup vanilla ice cream 3 cup raspberry sherbert 2 Tab. semi-sweet choco mini-chips