Instructions:

1. Make the pudding:

   • 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).

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

2. 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.

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

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

3. Assemble & serve:

   • Divide the pudding into serving cups or bowls.

   • Drizzle with the raspberry sauce and enjoy!

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