Berry Cream Sauce

By carvalhohm

Ingredients

• 2 packages (10-oz) frozen red raspberries or strawberries, thawed
• 1 1/2 cup cold half-and-half or milk
• 1 package (4-serving size) instant pudding and pie filling; French vanilla or vanilla flavor

Preparation

Step 1

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.