Crock Pot Splenda Raspberry Pudding

This is wonderful in the crock pot! Great after dinner pudding. Can toss it in the afternoon and ready for after dinner.

Drain raspberries , reserving juice in liquid measure.

Add enough water to make 1 cup , set aside.

In greased 8 inch square metal cake pan , toss raspberries with 1 / 4 cup sugar.

Set raspberry mixture aside.

If using the crockpot only.

Line with tin foil and grease.

Cake topping: in a large bowl , beat butter with sugar until light and fluffy.

Beat in eggs , 1 at a time , then vanilla.

In separate bowl , whisk together flour , baking powder and salt.

Add to butter mixture alternately with milk and flour mixture.

Dollop evenly over raspberries , smoothing top.

Set aside.

In a small saucepan , bring reserved raspberry juice and remaining 1 / 4 cup sugar to boil.

Pour over batter.

Cook for 4 hours.

Check after 3 1.

2 hours.

Let cool slightly before serving.

frozen raspberries, splenda granular, butter, eggs, milk, lemon juice, vanilla, all-purpose flour, baking powder, salt