Raspberry Summer Sensation

• 2 cups raspberry sorbet, softened
• 1 cup cold milk
• 1 (113 g) packagejell-o instant vanilla pudding (4-serving size)
• 2 cups thawed cool whipped topping
• 1 cup raspberries

1. Line 9x5-inch loaf pan with foil.
2. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer.
3. Freeze 10 minutes.
4. Pour milk into large bowl.
5. Add dry pudding mix.
6. Beat with wire whisk 2 minutes or until well blended.
7. Gently stir in whipped topping; spread over sorbet layer in pan.
8. Freeze at least 3 hours or overnight.
9. When ready to serve, invert pan onto serving plate; remove and discard foil.
10. Top dessert with raspberries.
11. Let stand 10-15 minutes to soften slightly before cutting into slices to serve.
12. Store any leftovers in freezer.

raspberry sorbet, cold milk, packagejello instant vanilla pudding, raspberries

Taken from www.food.com/recipe/raspberry-summer-sensation-384329 (may not work)