Ingredients:

2 cups raspberry sorbet or 2 cups sherbet

1 cup cold milk (can use Almond milk)

1 (106 g) package instant vanilla pudding

3 cups Lite Cool Whip, thawed

1 cup fresh raspberry

Directions:

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. Spread pudding mixture over sorbet in pan.

3. Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours. Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving.

4. It will be easier to cut if it rests for 15 minutes.

Bon Appetit!