Ingredients

Instructions

  1. In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
  2. Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved.
  3. Remove from heat.
  4. Whisk in sour cream and vanilla.
  5. Refrigerate until slightly thickened.
  6. Fold in whipped topping.
  7. Pour into a 4 cup mold coated with cooking spray.
  8. Refrigerate until firm.
  9. For Sauce:
  10. Drain raspberries, reserving syrup; set berries aside.
  11. Add enough water to the syrup to measure 3/4 cup.
  12. In small saucepan, combine cornstarch and sugar.
  13. Stir in syrup mixture until smooth.
  14. Bring to a boil; cook and stir for 2 minutes or until thickened.
  15. Remove from heat; stir in berries.
  16. Refrigerate until serving.
  17. To serve, unmold dessert on serving plate; top with raspberry sauce.