Raspberry Summer Sensation

By á-7024

Ingredients

• 2 cups (1/2 of a 1-L container) raspberry
• sorbet or sherbet
• 1 cup cold milk
• 1 package (4 serving size) vanilla instant
• pudding
• 3 cups Cool Whip
• 1 cup raspberries

Preparation

Step 1

Line a 9 x 5 inch loaf pan with foil. Spoon sorbet into the pan. Freeze for 10 minutes.

Pour milk into a large bowl. Add dry pudding mix. Beat with a wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over the sorbet in the pan.

Freeze 3 hours or overnight. To unmould, invert pan onto a plate and remove the foil. Top with raspberries just before serving. Let stand 10 to 15 minutes to soften before cutting into 12 slices.