Berry Cream Sauce 2 pk (10-oz) Birds Eye quick thaw red raspberries or strawberries; thawed
1 1/2 c Cold Half-and-Half or milk
1 pk (4-serving size) Jell-O instant pudding and pie filling; French vanilla or vanilla flavor
PLACE raspberries in food processor or blender; cover. Process until
smooth; strain to remove seeds. Pour half and half into medium bowl. Add
pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Stir
in raspberry puree. Let stand 10 minutes or until slightly thickened. Serve
over cake or fruit.
Note: Store leftover sauces in covered containers in refrigerator.
MAKES 3-1/2 cups, Prep time: 5 minutes
Berry Cream Sauce printer friendly version located here.
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