SKU # 88034400024

1-1/2 cups grahams, finely crushed (about 21 squares)

½ cup sugar, divided

6 tbsp. butter or margarine, softened

2 pkg. (8 oz. each) cream cheese, softened

3 cups cold milk, divided

2 pkg. (4 servings size each) lemon flavor instant pudding & pie filling

1 tub (8oz) whipped topping, thawed

24 raspberries

¼ cup Polstar Raspberry Lemon Syrup

Mix graham crumbs, ¼ cup of the sugar and butter until well blended. Press firmly onto bottom of 13 ´ 9 inch baking pan to form crust. Set aside. Then beat cream cheese, remaining ¼ cup sugar and ¼ cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.

Pour remaining 2-3/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 servings. Before serving place raspberry on each square and sprinkle with raspberry-lemon syrup. Store leftover dessert in refrigerator. Makes 24 servings, 1 square each.

RASPBERRIES WITH YOGURT & MINT

1 cup plain yogurt

2 tbsp honey

2 tbsp fresh mint, chopped

1 tsp vanilla extract

2 pts. raspberries

5 tbsp Polstar Raspberry Lemon Syrup

For the dressing, mix together the yogurt, honey, mint, vanilla, syrup and chill. Serve 1 cup of fresh raspberries for every person topped with dressing. Serves 4.