Raspberry Summer Sensation |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Layers of raspberry sorbet and fluffy vanilla pudding are frozen in a loaf pan, unmolded and sliced for an easy, yet elegant, frosty summer dessert. Ingredients:
1 pint raspberry sorbet or sherbet |
1 cup cold milk |
1 pkg. (4 serving size) jell-o vanilla flavor instant pudding and pie filling |
1 (8 ounce) tub cool whip whipped topping, thawed |
1 cup raspberries |
Directions:
1. Line 9x5-inch loaf pan with foil.
2. Spoon sorbet into pan; freeze 10 minutes.
3. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended.
4. Gently stir in whipped topping.
5. Spread pudding mixture over sorbet in pan.
6. Freeze 3 hours or overnight. To unmold, invert pan onto plate; remove foil.
7. Top with raspberries just before serving.
8. Let stand 10 to 15 min. to soften before cutting into 12 slices.
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