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CREME BRULEE 
1 package (3 1/4 oz.) vanilla pudding and pie filling mix
1 1/2 cups milk
2 pears, peeled and thinly sliced
1 package (10 oz.) frozen raspberries, thawed and drained
2 cups dairy sour cream
1/2 cup firmly packed light brown sugar

Cook pudding according to package directions using 1 1/2 cups milk. Pour into baking dish or 10" pie plate; chill until firm. When ready to serve, arrange pears on top of pudding; top with raspberries. Spread sour cream evenly over fruit to edges; sprinkle with brown sugar.

Broil about 3 inches from heat for 1-2 minutes or until sugar caramelizes.

Serve immediately.

Makes 4-6 servings.

Cooks Note: May also be prepared in individual baking dishes.

Submitted by: CM
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