Vanilla Pudding Raspberry Napoleon


2 tablespoons honey
2 tablespoons raspberry fruit spread
1 teaspoon vanilla extract, divided
1 pint fresh raspberries (reserve 4 raspberries for garnish)
3 (3.75-ounce) sugar-free prepared vanilla pudding cups
2 (3.5-ounce) boxes butter crisp wafer cookies


In a small bowl, gently stir together the honey, fruit spread and 1/2 teaspoon vanilla. Add the raspberries and toss to coat.

In a medium bowl, mix together the pudding and the remaining 1/2 teaspoon vanilla extract.

To assemble, place a wafer cookie onto a plate. Place with 1 heaping tablespoon pudding and 1 heaping tablespoon raspberries and top with a second wafer cookie. Top with another heaping tablespoon pudding, another heaping tablespoon raspberries and a third wafer cookie. Top with a small dollop of the pudding and garnish with a reserved raspberry. Repeat with remaining ingredients.

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