Ingredients:
2 Cups Raspberry Sherbert or Sorbet
1 Cup Cold Milk
1 Pkg Vanilla flavor instant pudding
1 tub (small) Cool Whip (thawed)
1 Cup Raspberries
Directions:
Spray 9x5 inch loaf pan lightly with baking spray.
Spoon sherbert or sorbet in pan and freeze about 10 min.
Pour milk into large bowl
Add dry pudding mix
Beat with wire whisk 2 min. Gently stir in whipped topping.
Spread pudding over sherbert or sorbet in pan
Freeze 3 hours or overnight.
To unmold, run knife around edges of pan, invert pan onto plate.
Just before serving top with raspberries
Let stand 10 to 15 minutes to soften
Cut into 16-18 slices
Store in freezer
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