First cook the pudding with milk and sugar according to the instructions on the packet. Pour into a container rinsed with cold water, cover immediately with household foil and refrigerate.
Lightly mash half of the raspberries with a fork, mix with the whole fruit, sprinkle with approx. 3 tablespoons of sugar and let it steep a little.
When the pudding is cold, you can start preparing the dessert.
First place a layer of shortbread biscuits close together in a flat, wide bowl. Spread about half of the raspberries on top. Then pour half of the pudding over it and smooth it out.
Now spread another layer of shortbread, raspberries and the rest of the pudding. Decorate everything with a few pieces of butter biscuit, possibly add a few raspberries on top. Finally, sprinkle everything with a handful of chocolate sprinkles.
The dessert should soak for about 1 to 2 hours before serving so that everything is nice and juicy.
It is therefore also very suitable for preparation.
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