Ingredients
1 pint (2 cups) raspberry sherbet
1 cup cold fat-free milk
1 package of vanilla fat-free instant pudding & pie filling
1 tub (8 oz) whipped topping (thawed)
1 cup raspberries
Directions
Line 9 x 5 pan with foil
Spoon sherbet in pan and freeze for 10 minutes
Mix milk and pudding for 2 minutes until well-blended
Gently stir whipped topping into pudding and spoon over sherbet
To unmold, invert the pan onto plate and remove foil
Top with raspberries