In a small saucepan over medium heat stir together sugar and 6oz of raspberries. Raspberries may break down. Continue to stir until a sauce forms. Cook about 4-5 minutes and allow to cool.

In a large bowl mix together a small box of pudding and milk. Refrigerate atleast 5 minutes.

Fold cool whip into the pudding mix and keep refridgerated until ready to serve.

When ready to serve drain juice off of peaches. Spoon 1/3 cup pudding mix, 1 peach half and several tablespoons of raspberry sauce into serving bowl.

Top with fresh raspberries and enjoy!