- 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
1 _ Line a 9×5 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.