Raspberry Summer Sensation

1. 1

   Line 9x5-inch loaf pan with foil.

2. 2

   Spoon sorbet into prepared pan; freeze 10 min.

3. 3

   Beat milk and pudding mix in large bowl with whisk 2 min.

4. 4

   or until well blended.

5. 5

   Gently stir in COOL WHIP; spread over sorbet in pan.

6. 6

   Freeze 3 hours or until firm.

7. 7

   To unmold, invert pan onto plate; remove foil.

8. 8

   Let stand 10 to 15 min.

9. 9

   to soften slightly before slicing to serve.

10. 10

    Serve topped with the raspberries.

11. 11

    Store leftovers in freezer.

No additional tips available.