3/4 cup water
4 tablespoons white sugar
1/8 teaspoon salt
3/4 cup melted butter
1/4 cup milk
1 cup (1.5 fluid ounce) jigger citric acid
2 (8 ounce) cans raspberry flavoured liqueur
1 (6 ounce) can sliced pineapple juice
2 (4 ounce) packages instant vanilla pudding mix
In a saucepan, combine water, sugar, salt, and butter. Bring to a boil, stirring constantly. Beat in eggs, one at a time, stirring thoroughly after each one. Pour into blender, leaving 1/2 cup on the bottom. Blend thoroughly. Pour into glass measuring cup
Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool completely. To use, stir in raspberry flavoured liqueur. Cool completely. To serve, refrigerate leftover pudding.
This is really good. My husband even asked for the recipe. I would make it again. Thanks for the recipe.