(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

1 pint (2 cups) raspberry sorbet or sherbet
1 cup cold milk
1 pkg (4-serving size) JELL-O vanilla flavor instant pudding & pie filling
8 oz. tub Cool Whip, thawed
1 cup raspberries 

  • Line a 9”x5” inch loaf pan with aluminum foil
  • Spoon sorbet or sherbert into the pan
  • Freeze 10 minutes
  • Pour milk into a large bowl and add dry pudding mix
  • Beat with a wire whisk for 2 minutes or until well blended
  • Gently stir in the whipping topping
  • Spread the pudding mixture over the sorbet in the pan
  • Freeze 3 hours or overnight
  • To unmold, invert pan onto a plate
  • Remove the foil
  • Top with raspberries just before serving
  • Let stand 10-15 minutes to soften before cutting

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.

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