This is a refreshing dessert that looks amazing. We love to serve it in the summer.
2 cups (1/2 of a 1L container) raspberry sorbet or sherbert
1 cup milk
1 pkg (4-serving size) Jell-O instant pudding (regular or fat-free)
2 cups thawed Cool Whip topping (regular or light)
1 cup fresh raspberries
Line a 9x5-inch loaf pan with foil. Spoon sorbet into pan; freeze for 10 minutes.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet layer in pan.
Freeze at least 3 hours or up to 24 hours.
To unmold: invert pan onto a plate; remove foil. Top dessert with raspberries. Let stand for 10-15 minutes to soften slightly before cutting into 12 slices to serve.
Tip: To soften sorbet -- spoon measured amount of sorbet into microwavable bowl. Microwave on medium for 10-15 seconds or until slightly softened.
Originally from: http://www.kraftcanada.ca/
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