|Pudding and pie filling mix||3 1⁄2|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||2 1⁄4 Cup (36 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Frozen raspberries||10 Ounce|
In a saucepan, combine 1 (3 1/2-oz.) pkg. lemon-flavored pudding and pie filling mix with 1/4 cup each of the sugar and water.
Add 2 egg yolks and blend well.
Slowly stir in remaining 2 cups water and cook, stirring constantly, until mixture comes to a boil.
Remove from heat.
Beat 2 egg whites until foamy.
Gradually beat in remaining 1/4 cup sugar until a stiff meringue is formed.
Fold into hot pudding.
Cool, then chill.
Whip 1 cup heavy cream, set aside 1/2 cup whipped cream and fold rest into chilled pudding.
Whir 1 (10-oz.) pkg. frozen raspberries, thawed, in blender 30 seconds.
Place alternate layers of lemon pudding and raspberry puree in parfait glasses and top each serving with some of the reserved 1/2 cup whipped cream.