Thursday, August 19, 2010

Raspberry Summer Sensation

Super easy to make and I really liked the taste...perfect for a warm day!
John's Rating: 8Recipe from:

2 cups raspberry sorbet
1 cup cold milk
1 small package instant vanilla pudding (or try chocolate for an extra special treat!)
1 tub (8 oz) Cool Whip, thawed
1 cup raspberries

Prep Time: 15 mins
Total Time: 3 1/4 hrs
1 Line a 9x5 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.
6 Enjoy!

No comments:

Post a Comment