Raspberry Summer Sensation

Raspberry Summer Sensation 2 cups raspberry sorbet or 2 cups sherbet 1 cup cold milk (can use Almond milk) 1 (106 g) package instant vanilla pudding (look for sugar free) 3 cups Lite Cool Whip, thawed 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.