Line 9x5 loaf pan with foil. Spoon sherbet into pan and freeze 10 minutes.
Pour milk into large bowl and add pudding mix. Beat with wire whisk until well blended. Gently stir in whipped topping. Spread pudding mix over sherbet.
Freeze 3 hours or overnight. To unmold, invert pan onto plate and remove foil. Top with raspberries just before serving. Let stand 10-15 minues to soften before cutting into slices.
Originally Submitted
1/1/2008
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