Ingredients

Instructions

  1. Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
  2. Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
  3. Spread pudding mixture over sorbet in pan.
  4. Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
  5. Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
  6. Enjoy!