1 (14 ounce) can frozen raspberries
1 (8 ounce) jar applesauce
1 (5 ounce) can cream-style corn syrup
1 1/2 cups white sugar
4 cups milk
Place frozen raspberries, applesauce and cream-style corn syrup in a large bowl. Slowly pour the milk into the fruit, mixing well. Cover and refrigerate, a minimum of 4 hours.
In a large bowl, beat sugar with milk. Beat the milk mixture until light and fluffy. Fold in eggs and syrup. Serve as soon as possible, because it will melt.