Raspberry Sensation - cooking recipe

Ingredients

2 cups raspberry sorbet
1 cup skim milk
13 ounces fat-free instant vanilla pudding mix, 4-serving size
2 cups light whipped topping, thawed
1 cup fresh raspberry

Preparation

Line a 9x5-inch loaf pan with foil.
Spoon sorbet into pan;freeze 10 minutes.
Pour milk into large bowl.
Add pudding mix.
Beat with wire whisk 2 minutes or until well-blended.
Gently stir in whipped topping.
Spread pudding mixture over sorbet layer in pan.
Freeze at least 3 hours or up to 24 hours.
To unmould,invert pan onto plate;remove foil.
Top dessert with raspberries.
Let stand 10 - 15 minutes to soften slightly before cutting into 12 slices to serve.