This recipe is from a Kraft Foods newsletter.
Makes 12 servings, one slice each
1 pint (2 cups) raspberry sorbet, softened
1 cup cold fat-free milk
1 pkg. (4 serving size) Jello Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Sugar Free Whipped Topping, thawed
1 cup raspberries
Line 9 x 5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping; spread evenly over sorbet. Freeze 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 minutes to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.
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