Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Raspberry | 1 cup (123g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint raspberry sorbet or sherbet
- 1 cup cold milk
- 1 package Jell-O instant vanilla pudding
- 1 small tub Cool Whip, thawed
- 1 cup raspberries
Directions
Line a 9 x 5" loaf pan with aluminum foil. Spoon the sorbet or sherbet into the pan, then freeze for 10 minutes.
Pour the milk into a large mixing bowl and add the dry pudding mix. Beat with a whisk for 2 minutes or until well-blended. Gently fold in the whipped topping. Spread the pudding mixture over the sorbet in the pan. Freeze for 3 hours or overnight.
To unmold, invert the pan onto a plate and peel off the foil slowly. Top with raspberries just before serving. Wait 10 to 15 minutes before cutting into 12 slices.
Note: You can easily adjust the fat content in this dessert by using skim milk, fat free/sugar free pudding and fat free Cool Whip. Of course, if you want to make something a little more decadent, simply use whole milk, full fat instant pudding and full fat Cool Whip!