Raspberry Summer Sensation

By DeliciouslyDished

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Ingredients

• 2 cups raspberry sorbet or 2 cups sherbet
• 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 fresh raspberries

Preparation

Step 1

Line a 9 x 5 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. Un-mold 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.