Raspberry Sensation Recipes

RASPBERRY SENSATION

Steps:

• Line a 9x5-inch loaf pan with foil.
• Spoon sorbet into pan;freeze 10 minutes.
• Pour milk into large bowl.
• Add pudding mix.
• Beat with wire whisk 2 minutes or until well-blended.
• Gently stir in whipped topping.
• Spread pudding mixture over sorbet layer in pan.
• Freeze at least 3 hours or up to 24 hours.
• To unmould,invert pan onto plate;remove foil.
• Top dessert with raspberries.
• Let stand 10 - 15 minutes to soften slightly before cutting into 12 slices to serve.

RASPBERRY SENSATION

Steps:

• Mix all ingredients together in a blender.

RASPBERRY SHERBET SENSATION

Steps:

• Allow sherbet to thaw slightly at room temperature.
• Line a 9 1/4 x 5 1/4 loaf pan with foil.
• Scoop the sherbet into the pan, smoothing it so that the bottom of the pan is evenly covered.
• Freeze for 10 minutes.
• In a separate bowl, whisk the milk and pudding mix until combined. Let stand until set up, about 3 minutes.
• Stir Cool Whip into pudding mixture until combined.
• Pour over frozen sherbet and spread evenly.
• Freeze at least 4 hours or overnight.
• Remove from freezer at least 10 minutes before serving. Invert onto serving plate and remove foil. Garnish with fresh raspberries and serve.

RASPBERRY SUMMER SENSATION DESSERT

Steps:

• Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
• Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
• Spread pudding mixture over sorbet in pan.
• Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
• Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
• Enjoy!

RASPBERRY SUMMER SENSATION RECIPE - (4.6/5)

Steps:

• Line a 9 x 5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes. Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping. Spread pudding mixture over sorbet in pan. Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours. Un-mold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.

LOW-FAT RASPBERRY SUMMER SENSATION

Steps:

• Spoon sorbet into foil-lined 9x5-inch loaf pan; freeze 10 min.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet.
• Freeze 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.