- 1-1/2 cups cold milk
- 1 package (5.1 ounces) instant vanilla pudding mix
- 1 package (12 ounces) frozen unsweetened raspberries, thawed
- Whipped topping, optional
- In a large bowl, combine milk and pudding mix; beat for 2 minutes or until thickened. Spoon half into four parfait glasses. Top with half of the raspberries. Repeat layers. Garnish with whipped topping if desired. Yield: 4 servings.
Originally published as Raspberry Pudding Parfaits in Quick Cooking July/August 1999, p20
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