Raspberry Mousse - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen red raspberries in syrup
2 1/2 tsp. cornstarch
1 (14 oz.) can condensed milk (not evaporated)
2 Tbsp. lemon juice from concentrate
2 c. (1 pt.) whipping cream, stiffly whipped or 1 pt. Cool Whip (from freezer)

Preparation

Combine 1 package undrained raspberries and cornstarch in saucepan.
Cook and stir until thick and clear.
Chill thoroughly. This is the sauce.