Raspberry Summer Sensation

Ingredients:

• 2 cups raspberry sorbet or sherbert
• 1 cup cold 1% milk
• 1 pkg vanilla fat free instant pudding
• 3 cups thawed light cool whip topping
• 1 cup raspberries

Directions:

Prep Time: 15 min Total Time:3 hrs 30 min Yield: 12

1. Line 9x5-inch loaf pan with foil and spoon sorbet into pan, freeze 10 min.
2. While sorbet is freezing, pour milk into large bowl and add dry pudding mix and beat with whisk for 2 min. or until well blended.
3. Gently stir in whipped topping and spread over sorbet in pan.
4. Freeze 3 hours or overnight.
5. To unmold invert pan onto plate and remove foil. Top with fresh raspberries just before serving. Let stand 10 min. to soften before cutting into 12 slices.

Approx. Calories 125 per serving