Raspberry Summer Sensation Recipes

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.

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

Steps:

• Line 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer. Freeze 10 minutes.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.
• Freeze at least 3 hours or overnight. When ready to serve, invert pan onto serving plate; remove and discard foil. Top dessert with raspberries. Let stand 10-15 minutes to soften slightly before cutting into slices to serve. Store any leftovers in freezer.

RASPBERRY SUMMER SENSATION

Steps:

• Line 9x5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 minutes.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan.
• Freeze 3 hours or overnight. To unmold, invert pan onto plate; remove foil. Top with raspberries just before serving. Let stand 10 to 15 min. to soften before cutting into 12 slices.

RASPBERRY SUMMER SENSATION

Steps:

• Line 9x5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 minutes.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan.
• Freeze 3 hours or overnight. To unmold, invert pan onto plate; remove foil. Top with raspberries just before serving. Let stand 10 to 15 min. to soften before cutting into 12 slices.

SUMMER FRESH RASPBERRY PIE

Steps:

• Heat 1 cup raspberries and 1/2 cup water in a saucepan over medium heat; cook and stir until raspberries soften, about 5 minutes. Strain raspberries into a bowl through a fine mesh sieve; discard seeds. Return mashed berries to the saucepan.
• Stir cornstarch and 1/4 cup cold water in a bowl until dissolved and stir into mashed berries; add sugar.
• Heat raspberry mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Stir in lemon juice. Allow raspberry sauce to cool to room temperature.
• Line the prepared pie crust with remaining 3 cups raspberries. Pour raspberry sauce over berries and chill until set. Serve garnished with whipped cream and lemon zest.

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 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.

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.