Raspberry Summer Cake


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


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