1 (9 inch) prepared chocolate cookie crumb crust
2 tablespoons butter
1/2 teaspoon vanilla extract
2 tablespoons cranberries
1 (8 ounce) can raspberry sherbet
Preheat oven to 350 degrees F (175 degrees C). Set aside. Make raspberry sherbet with cranberries.
In a saucepan, cream together the butter, vanilla extract, cranberries and raspberry sherbet until smooth. Pour mixture into crust.
Bake in preheated oven for 30 minutes. Serve in warm or cold cups or glasses.