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I have such good memories of getting off the bus on a hot day, heading into my mom’s kitchen for a hug and being served some delicious recipes for school snacks. My favorites were always the ones that were cool and sweet. I would sit at the table, enjoy a Popsicle or cup of Jell-O and chat about the day. Now that my own kids are in school, I want to offer them the same memories that my mom did for me. Because it is hot as all get out in Texas right now, like 104º and dripping humid hot, I wanted to make something pretty and cool and creamy for my little ones getting off the very big school bus. Looking around online I found a Raspberry Sorbet recipe. I added a little twist, as in a layer of Red Velvet Cake and created something truly beautiful and delicious!
Get a $1.00 OFF Coupon the when your purchase Cool Whip AND Jell-O Pudding Mix (while supplies last) on Walmart.com
In the midst of shopping for the endless school supplies my kids needed at Walmart, I looking at my coupon box and saw my $1 off Cool Whip and Jell-O bought together. I buy both all the time so it was an easy thing to pick up a tub of Cool Whip and some Vanilla Jell-O Pudding Mix. I also saw some molds for Jell-O Pudding Pops and had to get them too. One day I will make them for the kids and they will relive my exact after school memories. But after I grabbed a box of Red Velvet cake mix, some raspberry sherbet and some fresh raspberries, I knew the first thing I would make would be the Raspberry Sorbet Cake.
“WOW! That is Good!” –me
Ice Cream cakes are much simpler to make than I ever imagined. Unfortunately, they melt very fast in the Texas heat. But the actual process is pretty basic. I made the red velvet cake and baked it on a jelly roll pan on a non stick mat. Once the sorbet portion was semi frozen, I added the cake layer to the top for it to freeze all together.
- Box of Red Velvet Cake Mix
- 1 pt. (2 cups) raspberry sherbet, softened
- 1 cup cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- Fresh raspberries
- Make cake according to package instructions. Bake on a jelly roll sheet with a non stick surface. You can use a silicone mat or parchment paper as well.
- Line a loaf pan with parchment paper. I sprayed the sides first with non stick spray so the paper would stay and the cake would slide out more easily.
- Soften sherbet in microwave until you can spread easily. Layer it on the bottom of the pan and freeze for about 20 minutes. Meanwhile, mix 1 cup of milk and the pudding together. Add a tub of Cool Whip and blend.
- Add mixture to top of sherbet in the loaf pan and refreeze another 20 minutes.
- Carefully cut the cake to match the size of the loaf pan and place it on top of the Cool Whip layer. Press gently down.
- Refreeze for 3+ hours.
- Slowly invert pan and pull gently on the paper to release it. Top with fresh raspberries. Cut and serve immediately and refreeze the remainder.
In hindsight, I wish I had frozen mine longer before pulling it out. I think in this Texas heat, I needed it seriously frozen and overnight would have been better. But I wanted my kids to have some and so I pulled it out and served it up!
This is a refreshing, delicious dessert that we all love.
There are so many wonderful recipes that you can make with Cool Whip and Jell-O Pudding Mix. In fact, I find that adding Cool Whip to puddings, pie fillings and ice creams can fluff it up and give it a sweetness that is addictive!
Take advantage of the $1.00 OFF coupon and then come back and tell me what you would make with your ingredients! I would love to see them!