Title: Berry cream sauce
 Categories: Dessert
      Yield: 12 Servings
 
      2 pk (10-oz) Birds Eye quick thaw
           -red raspberries or
           -strawberries; thawed
  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
           -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. 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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