1 package of vanilla pudding
1/2 teaspoon of vanilla
1/2 box of raspberries
1 package of vanilla pudding
1/2 teaspoon of vanilla
1/2 box of raspberries
Prepare the pudding according to the packaging instructions, but use 2 1/2 cups of milk and add the vanilla
Refrigerate for 30 minutes or until the mixture has a sauce-like consistency (if the mixture becomes too thick, beat it until it's smooth)
Cut larger raspberries in half; sprinkle lightly with sugar
Place raspberries in 4 dishes and cover with vanilla sauce
Serve 4 to 5 portions
Garnish, if desired, with some whole raspberries.
