Fly the Flag Frozen Layered Dessert
Total Time: 20 mins + freeze time
Prep Time: 20 mins
Yield: 8 servings
Dish Size: 1.5-Quart Loaf Pan, Lid-It®
This dessert is simple and yet so impressive! Raspberry or strawberry sorbet layered with a frozen vanilla pudding mixture creates a cool and creamy concoction. Get creative with blueberries, raspberries, strawberries, and whipped topping, and you'll have a patriotic masterpiece everyone will love. - Tara
- 1 pint (2 cups)raspberry or strawberry sorbet, softened
- 1 1-ounce package vanilla instant pudding
- 1 cup cold milk
- 2 8-ounce tubs whipped topping, thawed
- fresh blueberries, raspberries and sliced strawberries, for decorating
- canned whipped topping, for decorating (optional)
- heavy-duty aluminum foil
- Line a 9x5, 1.5-quart temp-tations® loaf pan with heavy-duty aluminum foil so that the foil hangs over all four sides of pan.
- Spoon softened sorbet into foil-lined loaf pan, spreading to create an even layer. Freeze 10 minutes or longer.
- Beat pudding mix and milk in a medium bowl with whisk for 2 minutes. Stir in 1 tub of thawed whipped topping till smooth. Spread mixture over sorbet to create an even layer. Freeze 4 hours or until firm.
- Carefully unmold loaf pan onto a temp-tations® Lid-It®. Loaf pan should easily release from foil. Remove foil.
- Working quickly, use second tub of thawed whipped topping to spread an even layer across top of dessert, or if you'd like, over entire dessert top and sides.
- Create a flag design on top of dessert by using blueberries as stars and lines of raspberries as stripes. If desired, use canned whipped topping to create flourishes along edges, and place sliced strawberries along bottom edges.
- Dessert should be softened slightly and ready for slicing and serving.
This dessert is fun to make and provides loads of opportunity for creativity! If at any time while decorating the dessert starts to get too soft, put it back in the freezer on the Lid-It® to harden up for a few minutes. Once hardened, continue with decorating.