This frozen dessert simply says summer. It's fruity and creamy and great on hot summer days. Substitute different sherbet flavors to mix it up.
Ingredients:
2 cups raspberry sherbet, softened
1 cup cold skim milk
1 pkg. (3.4 oz.) Sugar Free Fat Free Jello-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) Fat Free Cool Whip Whipped Topping, thawed
Directions:
Line a 9x5-inch loaf pan with aluminum foil. Spoon softened sherbet into prepared pan; freeze for10 minutes or until soft set.
Beat the milk and pudding mix in large bowl with whisk for two minutes or until well blended. Gently fold in the Cool Whip; spread over sherbet in pan.
Freeze 3 hours or until firm. To remove from pan, invert pan onto plate and carefully remove the foil. Let stand 10 to 15 minutes to soften slightly before slicing to serve.
Makes 12 servings
Ingredients:
2 cups raspberry sherbet, softened
1 cup cold skim milk
1 pkg. (3.4 oz.) Sugar Free Fat Free Jello-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) Fat Free Cool Whip Whipped Topping, thawed
Directions:
Line a 9x5-inch loaf pan with aluminum foil. Spoon softened sherbet into prepared pan; freeze for10 minutes or until soft set.
Beat the milk and pudding mix in large bowl with whisk for two minutes or until well blended. Gently fold in the Cool Whip; spread over sherbet in pan.
Freeze 3 hours or until firm. To remove from pan, invert pan onto plate and carefully remove the foil. Let stand 10 to 15 minutes to soften slightly before slicing to serve.
Makes 12 servings
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