•1 pt. (2 c.) raspberry sherbet

•1 c. cold milk

•1 tub (8 oz.) Cool Whip

•1 pkg. vanilla instant pudding

•1 c. raspberries

Line a 9-by-5-inch loaf pan with foil. Spoon sherbet into pan, freeze 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sherbet in pan. Freeze for 3 hours or overnight. To unmold, invert pan onto plate, remove foil. Top with raspberries just before serving. Let stand 10 to 15 minutes to soften before cutting into 12 slices.

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