Lemon-Sour Cream Tarts - cooking recipe

Ingredients

1 pkg. lemon flavor pudding and pie filling
1 c. dairy sour cream
1 (10 oz.) pkg. frozen raspberries, thawed
2 Tbsp. sugar
1 Tbsp. cornstarch
8 or 10 Pepperidge Farm frozen patty shells

Preparation

Prepare pudding according to package directions.
Cool and stir together with sour cream; chill.
Drain raspberries, reserving 2/3 cup syrup.
Mix sugar and cornstarch in small saucepan; gradually stir in reserved syrup.
Cook and stir until mixture thickens and boils.
Remove from heat and chill.