2 cups (1/2 of 1-L container) raspberry sorbet or sherbet
1 cup cold skim milk
1 pkg. (4-serving size) Vanilla Fat Free Instant Pudding
2 cups thawed Light Whipped Topping
1 cup fresh raspberries
LINE 9x5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet layer in pan.
FREEZE at least 3 hours or up to 24 hours. To unmold, invert pan onto plate; remove foil. Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into 12 slices to serve.