1LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.
2BEAT milk and pudding mix in large bowl with whisk 2 min. or until well blended. Gently stir in COOL WHIP; spread over sorbet in pan.
3FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.
Difficulty: ................. intermediate
Preparation: ............ about 20 minutes
Servings: ................. 12
1 pt. (2 cups) raspberry sorbet, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup raspberries
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