1 package sugar free white chocolate pudding, prepared according to directions
6 oz fresh or defrosted blackberries
6 oz fresh or defrosted raspberries
1/2 cup low sugar raspberry jelly
1/2 cup water
2 tbsp cornstarch
1 tbsp sugar
In a small saucepan heat blackberries, raspberries, jelly, water, cornstarch and sugar. Stir continuosly until bubbly. Continue to cook over low heat until sauce thickens. Cool to room temperature.
Layer pudding, then berry sauce, another layer of pudding and another layer of berry sauce. Cool in refrigerator about an hour. Add hazelnut wafer to each cup.