Berry cream sauce
Dessert Creams Sauces
Last updated 6/12/2012 1:08:26 AM. Recipe ID 34909. Report a problem with this recipe.
Title: Berry cream sauce
Yield: 12 Servings
2 pk (10-oz) Birds Eye quick thaw
-red raspberries or
1 1/2 c Cold Half-and-Half or milk
1 pk (4-serving size) Jell-O
-instant pudding and pie
-filling; French vanilla or
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.
MAKES 3-1/2 cups, Prep time: 5 minutes
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