Strawberry Sorbet Sensation/Mint Meltaway Freeze

I saw this recipe in Taste of Home and thought this would make a nice low calorie summer dessert.  At the very same time, I started to think of ways to make a high calorie summer dessert perhaps using chocolate.  Chris is not a fan of strawberries so I figured I needed to make something he would like too.  The first recipe is the original, the second is my adaptation and is on the menu at Mom's tomorrow night.

2 C. strawberry sorbet
1 C. cold fat free milk
1 package sugar free instant pudding mix
1 carton (8oz) frozen reduced fat whipped topping, thawed
1 C. sliced strawberries

Line a 8X4 inch loaf pan with heavy duty foil.  Spoon sorbet into pan; freeze for 15 minutes.

In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes until soft set.  Set aside 1/2 C. whipped topping for garnish; refrigerate until serving.  Fold remaining whipped topping into pudding, spoon over sorbet.  Cover and freeze for 4 hours or overnight.

Remove from freezer 10-15 minutes before serving; unmold onot a serving plate and remove foil.  Serve with strawberries and reserved whipped topping.


Mint Meltaway Freeze

2 C. chocolate chip mint ice cream; I used Dean's Fannie May Mint Meltaway
1 C. cold fat free milk
1 package devil's food instant pudding mix
1 carton (8oz)  frozen reduced fat whipped topping thawed

Line a 8X4 inch loaf pan with heavy duty foil.  Spoon ice cream into pan; freeze for 15 minutes.

In a small bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Set aside 1/2 C. whipped topping for garnish; refrigerate until serving.  FOld remaining whipped topping into pudding; spoon over ice cream.  Cover and freeze for 4 hours or overnight.

Remove from the freezer 10-15 minutes before serving; unmold onto serving plate and remove foil.  Serve with reserved whipped topping.