Raspberry Delight

• 1 12 pints raspberry sherbet
• 16 ounces frozen berries, thawed
• 3 12 ounces fat free sugar-free instant cheesecake pudding mix
• 2 cups skim milk
• 1 (8 ounce) container fat-free cool whip

1. Line a loaf pan with aluminum foil.
2. Spread sherbet in loaf pan.
3. Top sherbet with half of the berries.
4. Mix pudding with milk until firm.
5. Mix cool whip into the pudding and spread over the berries.
6. Freeze overnight or for 3 hours.
7. Garnish with remaining berries.
8. I have also tried this with chocolate pudding instead of cheesecake and it is delicious.
9. Top with berries and chocolate sauce.

pints, frozen berries, sugar, milk, cool whip

Taken from www.food.com/recipe/raspberry-delight-127136 (may not work)