Raspberry Sherbet Sensation |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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I got this recipe off of when I was looking for a lower-carb recipe that satisfied my summer sweet tooth. My next experiment will be to try this with chocolate pudding! Cooking time is freezing time. Ingredients:
2 cups raspberry sherbet |
8 ounces cool whip lite |
4 ounces fat-free sugar-free instant vanilla pudding mix |
1 cup nonfat milk |
1 pint fresh raspberry |
Directions:
1. Allow sherbet to thaw slightly at room temperature.
2. Line a 9 1/4 x 5 1/4 loaf pan with foil.
3. Scoop the sherbet into the pan, smoothing it so that the bottom of the pan is evenly covered.
4. Freeze for 10 minutes.
5. In a separate bowl, whisk the milk and pudding mix until combined. Let stand until set up, about 3 minutes.
6. Stir Cool Whip into pudding mixture until combined.
7. Pour over frozen sherbet and spread evenly.
8. Freeze at least 4 hours or overnight.
9. Remove from freezer at least 10 minutes before serving. Invert onto serving plate and remove foil. Garnish with fresh raspberries and serve.
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