Ingredients
1 pt. (2 cups) raspberry sorbet, softened
1 cup cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 cup raspberries
1 cup cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 cup raspberries
Directions
LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; 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 evenly over sorbet.
FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.
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 evenly over sorbet.
FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.
(© 2008 Kraft Foods Inc. All rights reserved)
No comments:
Post a Comment