Raspberry Mousse

• 2 (10 ounce) packagesfrozen red raspberries in sugar, thawed and divided
• 2 12 teaspoons cornstarch
• 14 ounces Eagle Brand Condensed Milk, not evaporated, I use low-fat
• 2 tablespoons lemon juice
• red food coloring (optional)
• 8 ounces frozen non-dairy topping, thawed, I use Lite

1. In a saucepan, combine 1 package undrained raspberries and cornstarch.
2. Cook and stir over low heat until thickened and clear.
3. Chill mixture.
4. In blender, combine remaining drained raspberries, Eagle Brand milk, and lemon juice.
5. Blend until smooth.
6. Place in bowl.
7. (If using red food coloring, add now).
8. Fold in whipped topping.
9. Spoon half of the mousse mixture into dessert dishes.
10. Top with equal amounts of raspberry sauce.
11. Then top with remaining raspberry mousse.
12. Chill.
13. Store left overs covered in refrigerator.
14. Cook time is chill time.

red raspberries, cornstarch, milk, lemon juice, red food coloring, topping

Taken from www.food.com/recipe/raspberry-mousse-488408 (may not work)