Recipe by:Paula Deen
- 2 (90g) boxes cheesecake instant pudding mix
- 480ml double cream
- 240ml milk
- 480ml sour cream
- Vanilla wafers
- Fresh raspberries
- Whipped cream, if desired
1) In medium bowl, combine the pudding mix, cream, milk and sour cream. Beat with an electric mixer on medium speed until soft peaks form. Cover and chill for 2 to 3 hours.
2) In individual serving dishes, layer the pudding mixture, vanilla wafers and raspberries. Repeat the layers, ending with the raspberries.
3)Serve immediately and top with some whipped cream, if desired.