A 5-minute homemade dessert I’ll never get tired of. No baking! Contains no gelatin

In a saucepan, whisk together the sugar and cornstarch.

Gradually pour in the milk, stirring constantly to prevent lumps.

Cook over medium heat, stirring continuously, until thickened (about 3-5 minutes).

Transfer to a bowl and refrigerate for 20 minutes to set.

Make the raspberry sauce:

In another saucepan, combine the frozen raspberries and sugar.

Mix the cornstarch with cold water until smooth, then add to the raspberries.

Cook over medium heat, stirring often, until the sauce thickens (about 3-4 minutes).

Let it cool in the fridge for 10-15 minutes.

Assemble & serve:

Divide the pudding into serving cups or bowls.

Drizzle with the raspberry sauce and enjoy!

Tip: For extra flair, top with fresh berries or a sprinkle of crushed cookies!