2 10 oz pkg frozen red raspberries in syrup thawed
2 12 tsp cornstarch
1 14 oz can Eagle Brand sweetened condensed milk not evaporated milk
2 Tbsp ReaLemon lemon juice from concentrate
red food coloring optional
2 c 1 pt whipping cream stiffly whipped
Directions
In small saucepan combine 1 package undrained raspberries and cornstarch cook and stir until thickened and clear
Chill thoroughly
In blender combine remaining 1 package drained raspberries Eagle Brand and ReaLemon brand blend until smooth Place in large bowl stir in food coloring if desired
Fold in whipped cream
Spoon half the mousse mixture into dessert dishes top with equal portions of raspberry sauce then remaining mousse mixture
