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Raspberry Summer Sensation Dessert

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“My kids saw this in Kraft's "What's Cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time.”
READY IN:
3hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 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

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.
  3. Spread pudding mixture over sorbet in pan.
  4. Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
  5. 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.
  6. Enjoy!

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