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Raspberry Summer Sensation


A Bright Brick of Happyness

Rate this recipe 2.4/5 (19 Votes)


  • 2 Cups Raspberry Sorbet or Sherbet
  • 1 Cup Cold Milk
  • 1 Pkg. Vanilla Instant Pudding
  • 1 Tub Cool Whip
  • 1 Cup Raspberries


Level of difficulty Average
Cost Average budget


Step 1

Wisk Milk and Pudding mix.
Gently stir in Cool Whip
Spread over Sorbet in pan.

Step 2

Freeze for 3 hrs. Flip onto plate and out of pan.
Top with Raspberries and serve.

You can use other fruit if you wish. (Strawberries and Strawberry Sorbet)

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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