1 pint (2 cups) raspberry sorbet, softened
1 cup cold milk
1 pkg (4 serving size) JELL-O Instant Vanilla Pudding & Pie Filling
1 8 oz tub Cool Whip Topping, thawed
1 cup raspberries - fresh or frozen(thaw)
LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer. Freeze 10 min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.
FREEZE at least 3 hours or overnight.
When ready to serve, invert pan onto serving plate; remove and discard foil.
Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into slices to serve.
Store any leftover dessert in freezer.
Brought To You By Kraft Foods
