Desserts

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:12/17/2010

easy and yummi

charleensenn

posted:8/4/2010

My Granddaughter and I made this together for a family dinner. From ages 66+ to 14 they all loved it. Made it again 2 weeks later.

a cook

posted:7/27/2010

I made this recipe using orange sherbert and it was DELICIOUS. Just like a creamsicle. I will certainly make it again and doing different versions. It's easy, makes a pretty presentation and versatile.

jack41872

posted:7/23/2010

it was a good combination of creamy and cold and it was simple to make

LindaSue231032

posted:7/21/2010

This recipe was very tasty, and I will make again trying different flavors of pudding and sherbet. One thing, next time I will line the pan with plastic wrap. DO NOT USE FOIL!!! It was a disaster to get out of the pan and for some reason the pudding/cool whip mixture ate through the foil. I made this for a picnic and it was the star dessert so I had to scrape off a thin layer from the sides as it had turned black (must have been some chemical reaction with the foil). Hence the reason for only 3 stars.

shirlsharp

posted:7/20/2010

I have made this recipe using orange sorbet or orange sherbert and then added mandarin oranges and sometimes drained crushed pineapple too to the pudding mix. I didn't think it would make it to the table to thaw a little sometimes before it was eaten up. Reminded people of a dreamsicle.

JonDanni28

posted:7/9/2010

I have made this recipe twice. It is so easy to make and it is really good ! I love that it is low fat so I dont feel guilty eating it. My family loved it !! Thanks Kraft !

Thyme16

posted:7/6/2010

I made this dessert with rasberry and it was loved by everyone. This year when we had our anual 4th of July party I used Lemon sorbet in place of rasberry and decorated it with lemon. Everybody asked for the recipe.

proper55

posted:6/27/2010

I have made this dessert several times and each time it has been a big hit. I love the fact that it is extremely easy to make! I prepare the fresh rasberries with a little sugar and let them set in the refrigerator for several hours before it is time to serve the dessert.

carpi17

posted:1/5/2010

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