Preparation Time: 15 minutes
Cook Time: n. a.
Light, fluffy, delicious and redolent of summer! This quick little dessert is not only wallet-friendly, it's easy to put together and is sure to put smiles on the faces of your family and friends. Serve after a barbecue or a rich meal. If you have the ability, use fresh organic raspberries - preferably from your own canes if you are lucky to have them.
- 1 pint raspberry sorbet or sherbet
- 1 cup cold milk
- 1 package Jell-O vanilla instant pudding
- 1 tub (8 oz.) thawed Cool Whip
- 1 cup raspberries
Line a 9 x 5" loaf pan with foil. Spoon the sorbet or sherbet into the pan. Freeze for 10 minutes.
Pour the milk into a large bowl and add the dry pudding mix. Beat with a whisk for 2 minutes or until well-blended. Gently stir in the Cool Whip. Spread the pudding mixture over the sorbet in the pan. Freeze for 3 hours or overnight. To unmold, invert the pan onto a plate and remove the foil. Top with the raspberries just before serving. Let stand for 10 - 15 minutes to soften before cutting into 12 slices.
NOTE: If you are looking to cut down on fat and calories, you can use skim milk, fat and sugar free vanilla pudding and fat free Cool Whip. To cut down on fat even further, you can use sorbet in place of sherbet (sherbet has a minute amount of saturated fat in it).
If you want to get creative, try using different flavors of sherbet or sorbet - just make sure the flavor you pick will work well with the pudding.