Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

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.

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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