“I got this recipe off of kraftfoods.com when I was looking for a lower-carb recipe that satisfied my summer sweet tooth. My next experiment will be to try this with chocolate pudding! Cooking time is freezing time.”
READY IN:
4hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Allow sherbet to thaw slightly at room temperature.
  2. Line a 9 1/4 x 5 1/4 loaf pan with foil.
  3. Scoop the sherbet into the pan, smoothing it so that the bottom of the pan is evenly covered.
  4. Freeze for 10 minutes.
  5. In a separate bowl, whisk the milk and pudding mix until combined. Let stand until set up, about 3 minutes.
  6. Stir Cool Whip into pudding mixture until combined.
  7. Pour over frozen sherbet and spread evenly.
  8. Freeze at least 4 hours or overnight.
  9. Remove from freezer at least 10 minutes before serving. Invert onto serving plate and remove foil. Garnish with fresh raspberries and serve.

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