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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carpi17

posted:1/5/2010

I used fat-free white chocolate pudding; skim milk and lite cool whip. Excellent!

kjkokko

posted:11/17/2009

Not bad, but for a dessert it was a bit bland.

a cook

posted:10/25/2009

Soooo yummy! It was a hit at a summer party.

janeds1

posted:10/13/2009

I have made this recipe 4 times and everyone loves it. I have also used Mango and Strawberry Sorbet and they are just as good. It is simple to make, but doesn't last long because it is sooooooooo good. Jane Ft Lauderdale, Florida

oldhickory

posted:9/1/2009

My daughter loves to make this and it tastes great on a hot summer day

larryjudy89

posted:8/24/2009

Would have been better is sorbet was swirled in with the pudding/topping along with the raspberries. Family did not like.

a cook

posted:8/24/2009

This dessert is awesome! I made it for a BBQ this past weekend and everyone loved it. Next time though I think I will make it with 3 cups of sorbet instead of 2, and then fill the rest with the pudding mixture.

abuckmas

posted:8/19/2009

I just made this for a potluck birthday party at work. Mostly we all fill up on a little of this and a little of that, but this recipe went over so well that people were diving for their PC's to print out the recipe from the website!!! Next time I think I'll make individual servings using a muffin pan and save on some cleanup. Thanks a million for this recipe!

a cook

posted:8/12/2009

This recipe is so simple, and so refreshing. Also great with different flavor sorbets.

allie43228

posted:8/9/2009

Enjoyed this recipe. Nice for a cold lowfat option. I would have prefered more sorbet than called for. The pudding mixture almost overpowered the sorbet. I think if you doubled the sorbet it would come out better.