6 oz. strawberry flavored gelatin
2 c. boiling water
1 c. sour cream
1 pt. strawberry ice cream
1 tbsp. lemon juice
2 (10 oz.) pkgs. frozen raspberries (whole berries packed in syrup)
1 (10 oz.) pkg. frozen sliced strawberries (halves packed in syrup)

Place gelatin in large bowl. Add boiling water and stir to dissolve. Add sour cream and beat with wire whisk or egg beater until smooth. Cut the frozen ice cream into the gelatin mixture, cutting it into about 10 pieces. Stir until melted and smooth. Add lemon juice and frozen fruit. Use fork to break up the fruit a bit, then use your bare hands until there are no pieces larger than a single piece of fruit (adding the fruit while it is frozen helps to set the gelatin mixture so that by the time the fruit is broken up and separated, the bavarian is firm enough to keep the fruit from sinking).

Quickly pour mixture into a pitcher and pour into 9 large glasses, each one with about a 9 ounce capacity. Leave a generous amount of headroom on each. Refrigerate. Do not freeze. This will be ready in an hour or two or it may stand overnight. Top with whipped cream.