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Raspberry Filling: 1 box (10 oz) frozen raspberries in light syrup, thawed 2 tablespoons sugar 1 tablespoon cornstarch 1) Drain raspberries, reserving 1/3 cup syrup. In 1-quart saucepan, mix sugar and cornstarch. Stir in reserved raspberry syrup. Cook and stir over medium-low heat until mixture thickens and boils. Boil and stir 1 minute longer. 2) Stir raspberries into sugar mixture. Cool completely, about 30 minutes. 3) Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using. http://www.bettycrocker.com/recipes/raspberry-filling/d3f28110-7fca-430d-8494-e86a5d4ca93a