2 pkg. (10 oz. each) quick frozen red raspberries, thawed
2 pkg. vanilla pudding and pie filling mix
1/8 tsp. salt
2 tbsp. butter
2 1/2 c. water
1 c. whipping cream

Strain raspberries and reserve juice. Combine pudding mix and salt in a large saucepan. Add water and raspberry juices (making 2 1/2 cups). Blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat and chill.

Stir pudding until creamy. After whipping cream spoon layers of the pudding alternately with the raspberries and whipped cream into parfait glasses, garnishing with whipped cream. Makes 8 servings.