1 pint Haagen Dazs mango sorbet
1 small package Jello Vanilla Instant Pudding (regular or sugar free)
1 C cold 2% or fat free milk
8 oz tub Cool Whip (regular or sugar free)
Line a 9×5-inch loaf pan with foil.
Soften sorbet (if frozen hard) by microwaving on medium (50%) for 10-15 sec.
Spoon sorbet into prepared pan and smooth surface with spatula.
Freeze 10 min.
Whisk pudding and milk for 2 min, spread over sorbet. Smooth over with spatula.
Freeze at least 3 hours.
To serve: unmold onto plate. Remove foil. Let stand 10 min. before cutting into 3/4 – 1″ slices. Serve with fresh mango.
I also sometimes use silicone muffin molds or heart shaped molds to make pretty individual portions.
The recipe is also delicious with raspberry sorbet and fresh raspberries. Mint leaves serve as a beautiful and fragrant garnish.