Wednesday, August 3, 2011

Raspberry Summer Sensation

1 pt. (2 c.) raspberry sorbet, softened
1 c. cold milk
1 pkg. (4 serving size) Jell-O cheesecake flavor instant pudding
1 tub (8 oz) cool whip whipped topping, thawed.
1 c. raspberries.

Line 9 x 5 inch loaf pan with foil. Spoon sorbet into prepared pan and press firmly on bottom of pan to form even layer. Freeze for 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.

Freeze at least 3 hours. When ready to serve, invert pan onto serving plate and top with raspberries. Let stand 10 to 15 min. before cutting and serving in slices.

From the kitchen of Holly Wallin

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