Crock Pot Splenda Raspberry Pudding

• 10 ounces frozen raspberries, thawed
• 12 cup Splenda granular
• 12 cup butter or 12 cup margarine, softened
• 34 cup Splenda granular
• 2 eggs
• 12 cup milk
• 12 tablespoon lemon juice
• 12 teaspoon vanilla
• 1 14 cups all-purpose flour
• 1 12 teaspoons baking powder
• 1 dash salt

1. Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
2. In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
3. If using the crockpot only.
4. Line with tin foil and grease.
5. Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
6. Beat in eggs, 1 at a time, then vanilla.
7. In separate bowl, whisk together flour, baking powder and salt.
8. Add to butter mixture alternately with milk and flour mixture.
9. Dollop evenly over raspberries, smoothing top; set aside.
10. In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
11. Cook for 4 hours.
12. check after 3 1.2 hours.
13. Let cool slightly before serving.

frozen raspberries, splenda, butter, splenda, eggs, milk, lemon juice, vanilla, flour, baking powder, salt

Taken from www.food.com/recipe/crock-pot-splenda-raspberry-pudding-265831 (may not work)