Raspberry Summer Sensation
- 1 pint raspberry sherbet
- 1 cup cold milk
- 1 4 serving size package vanilla instant pudding and pie filling
- 1 8 oz tub cool whip, thawed
- 1 cup raspberries
Line 9x5 loaf pan with foil. Spoon sherbet into pan; freeze 10 minutes.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in cool whip. Spread pudding mix over sherbet in pan. Freeze 3 hours or overnight.
To unmold, invert pan onto plate; remove foil. Top with raspberries just before serving. Let stand 10-15 minutes to soften before cutting.