Raspberry Summer Sensation Dessert
My kids saw this in kraft's what's cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time."
Steps
Line a 9x5 inch loaf pan with foil , spoon sorbet into pan and put in the freezer for 10 minutes.
Pour milk into a large bowl and add dry pudding mix.
Whisk until well blended and fold in whipped topping.
Spread pudding mixture over sorbet in pan.
Freeze for at least 3 hours or overnight.
Wrap securely and label if freezing longer than 24 hours.
Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving.
It will be easier to cut if it rests for 15 minutes.
Enjoy !.
Ingredients
raspberry sorbet, milk, instant vanilla pudding, cool whip, raspberries