Tue 29 May 2007
Ingredients:
-2 cups raspberry sorbet, softened
-1 cup cold milk
-1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed
-1 cup fresh raspberries
1. Line 9×5-inch loaf pan with foil
2. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer
3. Freeze 10 minutes
4. Pour milk into large bowl
5. Add dry pudding mix
6. Beat with wire whisk 2 minutes or until well blended
7. Gently stir in whipped topping; spread over sorbet layer in pan
8. Freeze at least 3 hours or overnight
9. When ready to serve, invert pan onto serving plate; remove and discard foil
10. Top dessert with raspberries
11. Let stand 10 to 15 minutes to soften slightly before cutting into slices
