My friend, Joan Decker, gave me this yummy dish!
Make pudding according to package directions and pour into prepared pie crust.
Drain the thawed raspberries and place juice into a sauce pan. Place raspberries aside until later.
In a saucepan with juice, mix together cornstarch and sugar, then bring mixture to a boil, stirring constantly.
Reduce heat, continue cooking, stirring until mixture is clear and slightly thick.
Remove from the heat and add raspberries.
Top the slightly cooled pie with the raspberry mixture.
When cool top with whipped cream or cool whip.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (35g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 76 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.9mg||0 %|
|Sodium 136.9mg||5 %|
|Potassium 39.2mg||1 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 20.9g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 169
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