Raspberry Summer Sensation
1 pint (2 cups) raspberry sorbet or sherbet.
1 cup cold milk
1 package (4 serving size) Jell-O Vanilla Flavor Instant Pudding and Pie
filling.
1 tub (8 ounce) Cool Whip Whipped Topping, thawed.
1 cup raspberries
Line 9x5 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 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.
Recipe Submitted By June
http://groups.yahoo.com/group/Recipe_USA_Group/
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