I have been meaning to post some recipes for the past several months so I am catching up:
Dessert time! I made this fantastic dessert for the wedding I attended in August. It was definitely a hit and much healthier than the tiramisu and wedding cake that was also there.
Prep Time: 15 min
Total Time: 3 hr 30 min
Makes: 12 servings, one slice each
1 pt. (2 cups) raspberry sorbet, softened
1 cup cold milk (I used skim milk)
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding (used the fat free kind, and also substituted the vanilla with the cheese cake flavor)
1 tub (8 oz.) Cool Whip Whipped Topping, thawed (I used the Lite kind)
1 cup raspberries
1. Line 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer. Freeze 10 min.
2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.
3. 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 to 15 min. to soften slightly before cutting into slices to serve. Store any leftover dessert in freezer.
I would make this again in a hearbeat, it was so good and so light. The substitution of the cheese cake flavor vs the vanilla flavor was nice too. Definitely enjoyed by everyone that added the reception.