Prep
0-15 mins
Cook
3 HRS 10 MIN
Calories
100
Ingredients
2 cups
raspberry sorbet, softened
1 cup
cold fat-free milk
1 cup
fresh raspberries
Instructions
Step 1
Spoon sorbet into foil-lined 9x5-inch loaf pan; freeze 10 min.
Step 2
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet.
Step 3
Freeze 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.