TravelTalkOnline Forums People Talk Recipes Raspberry Summer Sensation

This is a nice light recipe for the summer season. Got it from www.kraft.com years ago but I've made for years. I use all different kinds of sorbet and it really is different and refreshing. Try it with coconut sorbet and coconut pudding. Very tropical. Serve with fresh pineapple for a pina colada flavor! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> Get creative!!


RASPBERRY SUMMER SENSATION


prep time: 15 min
total time: 3 hr 30 min
makes 12 servings

INGREDIENTS:
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

PROCEDURE:

1) LINE 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.

2) BEAT 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.

3) FREEZE 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.


For a Healthier Version use Raspberry Sorbet and Lite Cool Whip, non-fat milk and sugar-free pudding.

How to Soften Sorbet:
Spoon measured amount of sorbet into microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until slightly softened.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/chef.gif" alt="" /> Contessa

So.... there's no liquor?!?! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Hairy.gif" alt="" />

Well....no but knock yourself out!! Replace some of the liquid. Add some Chambord in the Raspberry....Coconut rum in the coconut and Limoncello in the lemon. How bad could that be??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Looking forward to trying this one, thanks Contessa!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

I would think the alcohol would inhibit the freezing though.

Hi Contessa,
Your recipe reminded me of another light dessert recipe that I make for summer that uses similar ingredients:

"Light Cake" (sorry I do not know the source for this recipe) is a light easy to make cake that everyone loves, but you need to make it the day before you want to serve it.

Ingredients-
1 store bought angel food cake
2 boxes raspberry Jello (sugar free is fine)
1 can mandarin orange slices drained reserve juice
1 large can cling peaches drained reserve juice
4-5 ripe bananas
2 boxes instant vanilla pudding (sugar-free is fine)
2 cups milk (fat free is fine)
1 large can crushed pineapple drained
1 container cool whip regular size (low-fat is fine)

Directions-
Cut the angel food cake into pieces and put in the bottom of a 9X13 pyrex. Use small pcs. to fill in any open spaces.
Boil 1 cup of water and dissolve the Jello. Add 1 ½ cups of the juice from the peaches and oranges, add water if necessary so that you have 1 ½ cups liquid.
Pour into Jello and stir well then pour over cake and place in fridge. Allow to set at least 1 hour. After the Jello is set, slice the bananas lengthwise and place on the cake.
Top with sliced peaches.
Prepare the two boxes instant pudding with 2 cups milk total. You want it thick. Spoon over peaches and smooth to cover. Sprinkle with crushed pineapple top with the cool whip.
Decorate with the mandarin orange slices.
Refrigerate for at least a day.

Enjoy <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Mouth is watering......
I've put this one in my Summertime recipes! Thanks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Glad you will try it. One thing I do when I have a lil extra time is dip the mandarin oranges in melted semi-sweet chocolate before topping the cake with them! I can't help it; definitely need my chocolate fix! lol

Oh, my....sounds wonderful! I'll use dark....I prefer that. Thanks!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

This sounds delightful! Definitely a lovely summer dessert for use at the cottage! Thanks! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Light Cake

I made this last night and brought it into work for a potluck luncheon. Everyone LOVED it and it was so easy to put together. Will make this again for sure. Thanks for the receipe!!

Anyone up for a Peanut Butter Frozen Pie? This was actually printed on the inside of a cream cheese box or perhaps it was the Nutter Butter bag. Either way, it's a huge success and much lighter than you think!

NUTTER BUTTER cookies make an awesome pie crusts! Simply crush the cookies in a re-sealable plastic bag using a rolling pin.

Prep Time: 15 min
Total Time: 4 hr 45 min
Makes: 12 servings

Ingredients

24 NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
5 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Instructions

MIX cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.

BEAT cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

FREEZE 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Wow, looks great!

You are very welcome Orange_Burst! Glad you tried the Light Cake recipe and that, "Everyone LOVED it..."
It is definitely much better when made the day before you serve... just like you did.
<img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />