Brought by Ashley O.
1 pt (2 cups) raspberry sorbet or sherbet
1 cup cold milk
1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz) Cool Whip
1 cup raspberries
- Line 9×5 inch loaf pan with foil.
- Spoon sorbet 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 whipped topping.
- Spread pudding mixture over sorbet in pan.
- Freeze 3 hours or overnight.
- Invert pan onto plate; remove foil.
- Top with raspberries just before serving. Let stand 10 to 15 minutes to soften before cutting into slices.