Raspberry Sherbet Sensation

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.

• Ready In: 4 hrs 20 mins
• Serves: 6

Ingredients

• 2  cups  raspberry sherbet
• 8  ounces Cool Whip Lite
• 4  ounces fat-free sugar-free instant vanilla pudding mix
• 1  cup nonfat milk
• 1  pint fresh raspberry

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.