QueenBeeGrannyJean
06-25-2007, 11:20 AM
Makes: 12 servings, one slice each
http://www.kraftfoods.com/images/recipe_images/Raspberry_Summer_Sensation.jpg
http://www.kraftfoods.com/images/spacer.gif1 pt. (2 cups) raspberry sorbet, softened
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Whipped Topping, thawed
1 cup raspberries
LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer.
Freeze 10 min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.
FREEZE at least 3 hours or overnight. When ready to serve, invert pan onto serving plate; remove and discard foil.
Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into slices to serve.
Store any leftover dessert in freezer.
http://www.kraftfoods.com/images/recipe_images/Raspberry_Summer_Sensation.jpg
http://www.kraftfoods.com/images/spacer.gif1 pt. (2 cups) raspberry sorbet, softened
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Whipped Topping, thawed
1 cup raspberries
LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer.
Freeze 10 min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.
FREEZE at least 3 hours or overnight. When ready to serve, invert pan onto serving plate; remove and discard foil.
Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into slices to serve.
Store any leftover dessert in freezer.