Wow! I forgot the most important part, the recipe1
Here it is. Sorry freinds.
This is a delectably sweet and refreshing desert for any occasion. The recipe looks messy, but turns into a wonderful pudding.
3 cups fresh or frozen raspberries
1 cup sugar, or Splenda
½ tsp. salt
1 loaf whole-wheat bread
½ stick butter
Wash, then mash the berries with the sugar, or Splenda, and salt. Let sit in the refrigerator.
Butter the sides and bottom of a 9 inch cake pan with two inch sides. Remove the crust from three slices of bread and line the sides and bottom of the pan to form a solid crust. Fill with an eighth inch layer of the raspberry filling. Top with a layer of crustless bread. Add more filling.
Continue layering the filling and bread until you have almost reached the pan top. The final layer should be bread. Place a heavy plate on top, taking care not to squish out the raspberry filling and place in the fridge overnight. Serve with whipped cream.