• 32 ounces fresh whipping cream
  • 1 cup sugar
  • Two 4-ounce packages instant chocolate pudding mix
  • 2 pints fresh Ontario raspberries, rinsed
  • 20 small dessert goblets



  1. In a large work bowl, whip the cream with an electric mixer. As cream begins to thicken, slowly add the sugar and continue to whip until soft peaks form. Add the pudding mix and whip just until well blended.
  2. Place a few raspberries in the bottom of each glass. Spoon a layer of mousse over berries and repeat layering raspberries and mousse until glasses are filled. Top with a few raspberries, cover with plastic wrap, and chill in refrigerator for at least 1/2 hour or until serving.