2 (10 ounce) packages frozen raspberries, thawed
1/4 cup granulated sugar
3 tablespoons cornstarch
Mash raspberries in a saucepan. Stir in sugar and cornstarch; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove mixture from heat; cool.
Cover and chill for at least two hours.
Spoon pudding into 4 individual stemmed glasses or dessert bowls; sprinkle lightly with additional sugar, if desired.
Serve with whipping cream.
Pudding, Mousse and Custard Recipes