1 pt. (2 cups) raspberry sorbet or sherbet
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup raspberries

Line 9x5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan. Freeze 3 hours or overnight. Top with raspberries just before serving. Cut into 12 slices.