Berry Cream Sauce
|Quick thaw red raspberries/Strawberries||20 Ounce, thawed (2 Packages, 10 Ounces Each Birds Eye)|
|Half and half/Milk||1 1⁄2 Cup (24 tbs) (Cold)|
|Instant pudding and pie filling||3 Ounce (1 Package, 4 Serving Size Jell O, French Vanilla / 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.