Raspberry Summer Sensation Dessert - cooking recipe

Ingredients

2 cups raspberry sorbet (I used President's Choice fat free raspberry gelato and it worked great) or 2 cups sherbet (I used President's Choice fat free raspberry gelato and it worked great)
1 cup cold milk
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!)
3 cups Cool Whip, thawed
1 cup raspberries

Preparation

Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
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.
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. It will be easier to cut if it rests for 15 minutes.
Enjoy!