I am happy to share with you all this fabulous Raspberry and Cream Frozen Dessert! You will make it once and decide to make it ALL THE TIME! Sweet, tart and creamy all together wrapped in the most beautiful frozen package! This dessert is a hit for us, especially in the warmer summer months!
Can you tell that the heat of the Midwest is getting to me??? My last dessert post for my Frozen Lemonade Mini-Pies and this post right here are both…well…FROZEN! We all need something to cool off and I am so excited to share this AH-MAZING recipe for a Raspberry & Cream Frozen Dessert with you! It’s so easy but gives the illusion that you spent ALL DAY crafting this gourmet dessert! I love things that take me no time at all but make me look fabulous :)
Raspberry and Cream Frozen Dessert Recipe:
Raspberry & Cream Frozen Dessert
Ingredients
Instructions
- Start by lining a loaf pan with aluminum foil.
- Next spread the entire container of raspberry sorbet into the pan and smooth out so it is an even layer. Put in freezer for 10 minutes to lightly set.
- While raspberry layer is chilling, combing pudding mix and milk in bowl and mix until thick and creamy.
- Gently fold in the whipped topping
- Spread mixture over the sorbet layer and smooth out, making sure to fill corners. Return to freezer and freeze at least 4 hours.
- Remove from freezer and flip over on top a plate. Slice in 1 inch slices and add fresh raspberries for garnish.
Notes
When ready to serve, thaw on the counter for about 10 minutes. Gently pull on the aluminum foil and remove from the pan and turn over on top of a plate or platter so the raspberry side is on top. Garnish with fresh raspberries. Use a sharp knife that has been soaking in warm water to make 1 inch slices! Enjoy!
It’s rather Delightful!
I invite you to hop over and also check out some other recipes I think you will love:
Watermelon Rice Krispie Treats
You can also find all of my recipes together in one place here!
Comments & Reviews
Elena says
Okay, I really don’t have much to say. Just one word: YUMMY!!!!! That looks delicious! By the way, loved your guest post! Those magnetic boards are on my list of things I want to make :o)
Cheryl says
Thanks so much Elena! And Thanks for stopping over! I appreciate it!
Janet Borzelleri says
Did you use a big or small pudding box?
Cheryl says
A small box!!! :)
Spicy Stacie says
This is GREAT! I use the pudding, milk (soy or coconut), and cool whip combo to make my own dairy free “ice cream” flavors quite often since most pudding mixes are dairy free now. (I use the Tom Thumb brand Lite topping since it is dairy free, not all cool whip is.) I never would have thought to put sorbet with it for a decadent dessert! Thanks for the super easy recipe as well as the delicious photos!
Janet Borzelleri says
Just had our raspberry and cream dessert. My husband says a frozen dessert on a 105 degree day is cool. Haha! I might try lemon pudding next time. It was very tasty. Thanks for the recipe!
Cheryl says
Janet, the lemon is a GREAT idea!
Stefani says
This looks awesome and the recipe looks easy enough for me. Thanks for posting the recipe.
Cheryl says
Thanks Stefani, I hope you love it!
Susan Johnson says
Cheryl I’ve been pinning your recipes like crazy – beautiful presentations and I cannot wait to try them
Cheryl Spangenberg says
Thanks Susie! Miss chatting with you!
Stephanie says
Making two versions of this tomorrow, looks so amazing!! Decided to do lemon pudding mix with the raspberry sorbet and vanilla with mango sorbet. Just looked at the pudding boxes and the lemon one is not instant pudding but rather cook and serve. Will that make a difference?
Cheryl Spangenberg says
I have no idea Stephanie! I would think it would work but I have never tried it! Let me know how it turns out! The combos sound delicious!