Raspberry Summer sensation
- 1 pt. (2 c.) raspberry sorbet or sherbet
- 1 c. cold milk
- 1 (4-serving-size) pkg. vanilla instant pudding
- 1 (8 oz.) ctn. Cool Whip
- 1 c. raspberries
Line 5x9-inch loaf pan with foil. Spoon sorbet into pan; freeze 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 in pan. Freeze 3 hours or overnight. To unmold, invert pan onto plate; remove foil. Top with raspberries just before serving. Let stand 10 to 15 minutes to soften before cutting into 12 slices.