Raspberry Summer Sensation Recipes

LOW-FAT RASPBERRY SUMMER SENSATION

Cool off this summer with this Raspberry Summer Sensation. Made with raspberry sorbet, JELL-O vanilla instant pudding and COOL WHIP, this Raspberry Summer Sensation will be the perfect treat to prepare for your next grill-out get-together.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 3h25m

Yield Makes 12 servings.

Number Of Ingredients 5

Low-Fat Raspberry Summer Sensation image

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.

Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.9008 g

Ingredients

2 cups raspberry sorbet, softened
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1 cup cold fat-free milk
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed
1 cup fresh raspberries

RASPBERRY SUMMER SENSATION DESSERT

My kids saw this in Kraft's "What's Cooking magazine" and decided to make it for dessert when we had their teachers over for lunch. This is a simple make-ahead dessert that appeals to the eye and the stomach! Cook time is freezing time.

Provided by Pamela

Categories Frozen Desserts

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 5

Raspberry Summer Sensation Dessert image

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!

Nutrition Facts : Calories 111.3, Fat 5.6, SaturatedFat 4.6, Cholesterol 2.9, Sodium 142, Carbohydrate 14.7, Fiber 0.7, Sugar 13, Protein 1

Ingredients

2 cups raspberry sorbet (I used President's Choice fat free raspberry gelato and it worked great) or 2 cups sherbet (I used President's Choice fat free raspberry gelato and it worked great)
1 cup cold milk
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!)
3 cups Cool Whip, thawed
1 cup raspberries

RASPBERRY SENSATION

Make and share this Raspberry Sensation recipe from Food.com.

Provided by Lorrie in Montreal

Categories Frozen Desserts

Time 18m

Yield 12 serving(s)

Number Of Ingredients 5

Raspberry Sensation image

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.

Nutrition Facts : Calories 41.2, Fat 1.8, SaturatedFat 1.4, Cholesterol 0.7, Sodium 21.2, Carbohydrate 5.3, Fiber 0.7, Sugar 3.4, Protein 1.3

Ingredients

2 cups raspberry sorbet
1 cup skim milk
13 ounces fat-free instant vanilla pudding mix, 4-serving size
2 cups light whipped topping, thawed
1 cup fresh raspberry

RASPBERRY SUMMER SENSATION RECIPE - (4.6/5)

Provided by DeliciouslyDished

Number Of Ingredients 5

Raspberry Summer Sensation Recipe - (4.6/5) image

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.

Ingredients

2 cups raspberry sorbet or 2 cups sherbet
1 cup cold milk
1 (106 g) package instant vanilla pudding (or try chocolate for an extra special treat!)
3 cups Cool Whip, thawed
1 cup fresh raspberries