Raspberry Summer Sensation
- 2 cups raspberry sorbet, softened
- 1 pkg vanilla instant pudding
- 1 cup cold milk
- 2 cups thawed Cool Whip
- 1 cup raspberries
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.