Servings: Yields: 12 Servings

2 cups raspberry sorbet or 2 cups sherbet 2 cups raspberry sorbet or 2 cups sherbet
1 cup cold milk (can use Almond milk) 1 cup cold milk (can use Almond milk)
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!) (look for sugar free) 1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!) (look for sugar free)
3 cups Lite Cool Whip, thawed 3 cups Lite Cool Whip, thawed
1 cup fresh raspberries 1 cup fresh raspberries

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.

Nutritional Facts per Serving:  Nutritional Facts per Serving:
Calories 111.2; Calories from Fat 50; Total Fat 5.6 g; Saturated Fat 4.5 g; Cholesterol 2.8 mg; Sodium 142.0 mg; Total Carbs 14.7 g; Dietary Fiber 0.6 g; Sugars 12.9 g; Protein 1.0 g  Calories 111.2; Calories from Fat 50; Total Fat 5.6 g; Saturated Fat 4.5 g; Cholesterol 2.8 mg; Sodium 142.0 mg; Total Carbs 14.7 g; Dietary Fiber 0.6 g; Sugars 12.9 g; Protein 1.0 g