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I am happy to share with you all this fabulous Raspberry and Cream Frozen Dessert! You will make it once and decide to make it ALL THE TIME!
Can you tell that the heat of the Midwest is getting to me??? My last dessert post for my Frozen Lemonade Mini-Pies and this post right here are both…well…FROZEN! We all need something to cool off and I am so excited to share this AH-MAZING recipe for a Raspberry & Cream Frozen Dessert with you! It’s so easy but gives the illusion that you spent ALL DAY crafting this gourmet dessert! I love things that take me no time at all but make me look fabulous :)
A super simple dessert to refresh on a hot summer day!
Ingredients Needed:
- 1 box vanilla pudding mix
- 1 cup cold milk
- 1 container of Cool Whip
- 1 pint raspberry sorbet
- Fresh raspberries for garnish
Instructions
- Start by lining a loaf pan with aluminum foil.
- Next spread the entire container of raspberry sorbet into the pan and smooth out so it is an even layer. Put in freezer for 10 minutes to lightly set.
- While raspberry layer is chilling, combing pudding mix and milk in bowl and mix until thick and creamy.
- Gently fold in the whipped topping
- Spread mixture over the sorbet layer and smooth out, making sure to fill corners. Return to freezer and freeze at least 4 hours.
- Remove from freezer and flip over on top a plate. Slice in 1 inch slices and add fresh raspberries for garnish.
When ready to serve, thaw on the counter for about 10 minutes. Gently pull on the aluminum foil and remove from the pan and turn over on top of a plate or platter so the raspberry side is on top. Garnish with fresh raspberries. Use a sharp knife that has been soaking in warm water to make 1 inch slices! Enjoy!
It’s rather Delightful!
Okay, I really don’t have much to say. Just one word: YUMMY!!!!! That looks delicious! By the way, loved your guest post! Those magnetic boards are on my list of things I want to make :o)
Thanks so much Elena! And Thanks for stopping over! I appreciate it!
Did you use a big or small pudding box?
A small box!!! :)
This is GREAT! I use the pudding, milk (soy or coconut), and cool whip combo to make my own dairy free “ice cream” flavors quite often since most pudding mixes are dairy free now. (I use the Tom Thumb brand Lite topping since it is dairy free, not all cool whip is.) I never would have thought to put sorbet with it for a decadent dessert! Thanks for the super easy recipe as well as the delicious photos!
Just had our raspberry and cream dessert. My husband says a frozen dessert on a 105 degree day is cool. Haha! I might try lemon pudding next time. It was very tasty. Thanks for the recipe!
Janet, the lemon is a GREAT idea!
This looks awesome and the recipe looks easy enough for me. Thanks for posting the recipe.
Thanks Stefani, I hope you love it!