Raspberry Mousse

1. 1

   In a saucepan, combine 1 package undrained raspberries and cornstarch.

2. 2

   Cook and stir over low heat until thickened and clear.

3. 3

   Chill mixture.

4. 4

   In blender, combine remaining drained raspberries, Eagle Brand milk, and lemon juice.

5. 5

   Blend until smooth.

6. 6

   Place in bowl.

7. 7

   (If using red food coloring, add now).

8. 8

   Fold in whipped topping.

9. 9

   Spoon half of the mousse mixture into dessert dishes.

10. 10

    Top with equal amounts of raspberry sauce.

11. 11

    Then top with remaining raspberry mousse.

12. 12

    Chill.

13. 13

    Store left overs covered in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.