Strawberry Sorbet Sensation

From Light and Tasty. This looks like a great refreshing dessert for summer. I don't use fat-free ingredients, but I think the regular equivalents would work just as well. (If using regular pudding mix the weight will be greater--a 3 or 4 oz box I think). Cook time is freezing time. ZWT 3: U.S. (strawberries)

• Ready In: 4 hrs 50 mins
• Serves: 8
• Yields: 1 loaf

Ingredients

• 2  cups  strawberry sorbet, softened
• 1  cup  cold nonfat milk
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 1 (8 ounce) carton  frozen  reduced-fat whipped topping, thawed
• 1  cup  sliced fresh strawberries

Directions

1. Line a 8x4 loaf pan with heavy-duty foil.
2. Spoon sorbet into pan, freeze for 15 minutes.
3. In a small bowl, whisk milk and pudding mix for 2 minutes.
4. Let stand for 2 minutes or until soft-set.
5. Set aside 1/2 cup whipped topping for garnish; refrigerate until serving.
6. Fold remaining whipped topping into pudding and spoon mixture over sorbet.
7. Cover and freeze for 4 hours or overnight.
8. Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil.
9. Serve with the strawberries and reserved whipped topping.