Raspberry Summer Sensation

  • Currently 4/5
1 pint raspberry sorbet, softened
1 cup cold milk
1 3.4 oz pkg vanilla instant pudding
1 8 oz tub Cool Whip, thawed
1 cup raspberries
1. LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.
2. BEAT milk and pudding mix in large bowl with whisk 2 min. or until well blended. Gently stir in COOL WHIP; spread over sorbet in pan.
3. FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.
Dish   Dessert

Candace Trotter

Member since Nov 2009

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