- Pour cold milk into large mixing bowl. Using electric mixer, blend in Instant Lemon Pudding on low speed for about 30 seconds or just until powder is dampened.
- Scrape down side and bottom of bowl; mix for 5 to 7 minutes or until smooth. Refrigerate for 30 to 60 minutes or until chilled and set.
- Place one crepe on serving plate. Spread with 60 mL Repeat layers, using 16 crepes to make 1 cake, ending with crepe. Repeat with remaining crepes and pudding to make another cake.
- Refrigerate cakes for 45 to 60 minutes or until firm enough to cut.
- Just before serving, cut each cake into 12 servings. Garnish each serving with 20 g raspberries. Dust with icing sugar.
Tip: Serve with dollop of whipped cream as an option.
