Raspberry Mousse

IMG_2331 - Raspberry Pouding and Spoon 

Raspberries are amazing in them selves. Throw some whipped cream and sweetened condensed milk together and layer raspberries, sugar, and the whipped cream results in an even more amazing fruit concoction. This mousse, this mousse will make you want to sit down and cry. Every bite is sweet, tart, and insanely creamy. No Thanksgiving meal would be fit without it; not one Thanksgiving.

IMG_2330 - Raspberry Pouding

So stop staring there with your mouth open and get your ingredients together. You are wasting every second of your life without trying this stuff.

RASPBERRY MOUSSE

Recipe Source: My Lovely Grandma

Ingredients

For the Cream Layer:

1 (10 oz.) package frozen raspberries in syrup, thawed and undrained

1 (14 oz.) can sweetened condensed milk

2 Tbsp. lemon juice

1 (8 oz.) cantainer Cool Whip, thawed

For the Raspberry Layer:

1 (10 oz.) package frozen raspberries in syrup, thawed and drained

2 1/2 tsp. cornstarch

How To Consume Properly

1. Place all of the cream layer’s ingredients in a large blender. Blend until smooth and thoroughly mixed. Set aside.

2. In a saucepan over medium-to-low heat, combine the raspberries and cornstarch. Heat until thick. Chill thoroughly.

3. In a large bowl, pour half the cream layer at the bottom of the bowl. Follow by the chilled raspberries, and then the rest of the cream layer. Chill until ready to serve. Count down the hours until the mousse is cold. Serve on Thanksgiving day besides your turkey. Perfection to the max.

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