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Raspberry Summer Sensation


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  • 2 cups raspberry sorbet, softened
  • 1 pkg vanilla instant pudding
  • 1 cup cold milk
  • 2 cups thawed Cool Whip
  • 1 cup raspberries



Step 1

Spoon sorbet into a foil-lined 9x5 loaf pan. Press firmly to form an even layer. Freeze 10 minutes.

Beet pudding mix and milk in a medium bowl with a which for 2 minutes. Stir in Cool Whip and spread over the sorbet.

Freeze 3 hours or until firm. Unmold dessert onto a plate about 15 minutes before serving. Top with berries. Let stand until dessert is slightly softened before slicing to serve.

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