Raspberry Summer Sensation

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untried
Ingredients
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
 
Directions
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.
 
Categories:
Dish   Dessert




Candace Trotter

Member since Nov 2009

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