Raspberry Semifreddo

By shauna

Ingredients

• 2 C. ( 1/2 of 1-L container ) Raspberry Sorbert or Sherbet
• 1 C. Cold Milk
• 1 Pkg. ( 4-serving size ) Jello Vanilla Instant Pudding
• 3 C. Thawed Cool Whip Whipped Topping
• 1 C. Raspberries

Preparation

Step 1

Line 9x5-in. loaf pan with foil. Spoon sorbet into pan; freeze 10 min. Pour milk into lg. bowl. Add dry pudding mix. Beat with wire whisk 2 min. or till well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan. Freeze 3 hrs. or overnight. To unmould, invert pan onto plate; remove foil. Top with raspberries just before serving. Let stand 10-15 min. to soften before cutting into 12 slices.