2 (10 ounce)
packages frozen raspberries, thawed
1/4 cup granulated sugar
3 tablespoons cornstarch
Mash raspberries in a saucepan. Stir in sugar and cornstarch; cook over medium
heat, stirring constantly, until mixture is thickened and bubbly. Remove mixture
from heat; cool.
Cover and chill at least two hours.
Spoon pudding into 4 individual stemmed glasses or dessert bowls; sprinkle
lightly with additional sugar, if desired.
Serve with whipping cream.