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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a cook

posted:11/11/2005

kinda messy though maybe i'm just a bad cook

lilelby

posted:10/11/2005

I think I ended up making this dessert 5 times this summer. It was a great hit with those avoiding crust desserts and perfect for the summer months. I am considering a different sorbet flavor to change it up, but the raspberry is perfect.

VladDrac

posted:9/19/2005

I made this for my mom's bridal shower, because the colors match her dress. Everybody loved it. They all wanted the recipe. It was a major hit!

Blindlady2

posted:9/18/2005

I made this last month for my Bunco group and they all wanted the recipe! I used the cheese cake flavored pudding mix instead and used low fat milk.

pnguinlover

posted:9/16/2005

I made this as a summer dessert for our cooking group and tweaked it a little. Instead of preparing in a full loaf pan I have the mini loaf pans and it was great, everyone had their own little loaf and we decorated with mint leaves. It was delicious!

a cook

posted:9/6/2005

it´s a very interesting recipe. thank you.

a cook

posted:8/21/2005

I made this with calories and fat reduction in mind, using fat free and sugar free pudding and fat free Cool Whip. On behalf of all us Weight Watchers, Kraft, I request that you start making Fat Free AND sugar free Cool Whip. Boy, would THAT be a blessing!!!!

kareena79

posted:8/18/2005

I made this recipe with the cheesecake flavored pudding and instead of coolwhip I used plain yogurt. It was awsome both my husband and kids raved about it for a few days afterwards they loved it so much!!! I plan on making this everychance I get now!

a cook

posted:8/18/2005

I substituted strawberry sorbet and strawberries for the raspberry... I got a lot of compliments on this and it was so easy!

a cook

posted:8/17/2005

I sent this to a raspberry lover! They said that it was very hard to keep the sorbet frozen and that it wouldn't settle right. They said it was a flop.