Raspberry Summer Sensation

photo by:kraft

Keep this stashed in your freezer while the temperature spikes outside, waiting to make an appearance at the party. Just know that this will steal all thunder from the BBQ.

time

prep:

15 min

total:

3 hr 30 min

servings

total:

12 servings

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What You Need

pt. (2 cups) raspberry sorbet, softened

cup cold milk

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

tub (8 oz.) COOL WHIP Whipped Topping, thawed

cup raspberries

Make It

step 1

LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.

step 2

BEAT milk and pudding mix in large bowl with whisk 2 min. or until well blended. Gently stir in COOL WHIP; spread over sorbet in pan.

step 3

FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.

Kraft Kitchens Tips

Healthy Living

Save 1.5 grams of fat per serving by preparing with fat-free milk and COOL WHIP LITE Whipped Topping.

Healthy Living

Check out our website for the Healthy Living version of Low-Fat Raspberry Summer Sensation.

How to Soften Sorbet

Spoon measured amount of sorbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightly softened.

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gneebean

posted:6/26/2005

the next time i make it, i'm going to try it with strawberry sorbet, and strawberries! this is really easy to make! i also used vanilla rice milk instead of regular milk.

a cook

posted:6/26/2005

this is great! I made 2 different ones, I made the raspberry one and I made a lemon one using lemon sorbet and cheesecake pudding and pie mix. You could make any flavors you want and everyone loved them.

MNewMom

posted:6/23/2005

I just finished making the recipe and it is currently chilling. Once it freezes I will be adding a choc bottom layer by melting 1 cup of Choc chips with 2 Tbsp shortening in the microwave (stirring frequently--otherwise it will burn) and placing back in the freezer for 15 minutes. I know that it is going to decrease the nutritional value of the recipe but whats a girl's night with out chocolate dessert. I will let you know how it goes over!

ANNIEALEX

posted:6/20/2005

This dessert was fantastic!!!! It was very simple to make and very refreshing and delicious. A perfect dessert for the summer.

pegeyore

posted:6/16/2005

It was difficult to impossible to find raspberry sorbet or sherbet, so I used what I could find-orange/raspberry/pineapple sherbet, which turned out fine, but I agree---the pudding does not soften before the sherbet is almost liquid! Still yummy, however!

traciejones1

posted:6/16/2005

Very easy to make, but somewhat difficult to eat. The pudding layer becomes frozen harder than the sherbert layer, so it's a good idea to leave it set in your dessert dishes about 15 min. before trying to eat. Very yummy, though, and low in fat & calories if you use sugar free pudding mix, skim milk, fat and free cool whip.

a cook

posted:6/15/2005

I made this recipe 5 times in 3 days using different combinations; raspberry sherbet with lemon instant pudding and orange sherbet with vanilla instant pudding. I got rave reviews from over 20 people who tried it and ended up with a request to forward the recipe to almost all of them! Very easy to make, great tasting!

egrundey

posted:6/15/2005

VERY EASY TO MAKE AND A DELIGHT TO EAT. MY HUSBAND AND GRANDCHILDREN LICKED THEIR PLATES IT WAS SO YUMMY. I DID NOT PUT FRUIT ON THE TOP INSTEAD I ADDED A DOLIP OF COOL WHIP. I USED SUGAR FREE PUDDING AND LIGHT COOL WHIP.

thorsmom5

posted:6/14/2005

I was very happy with this recipe. My family loved it. Does anyone have a suggestion for transporting this without it melting?

jmsnliz

posted:6/12/2005

This is a wonderful easy recipe for summer parties. However, some of my guests weren't crazy about raspberries, so I think nextime I will make on with raspberry and one with lemon. I think that would turn out wonderfully!