Raspberry Summer Sensation Dessert |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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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. Ingredients:
2 cups raspberry sorbet (i used president's choice fat free raspberry gelato and it worked great) or 2 cups sherbet (i used president's choice fat free raspberry gelato and it worked great) |
1 cup cold milk |
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!) |
3 cups cool whip, thawed |
1 cup raspberries |
Directions:
1. Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
2. Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
3. Spread pudding mixture over sorbet in pan.
4. Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
5. 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.
6. Enjoy!
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