1 lg. box raspberry Jello
1 bag frozen raspberries
2 c. boiling water
1 can cranberry raspberry sauce
2 c. LeCreme
1 c. sour cream

In a bowl dissolve 1 large box raspberry Jello into 2 cups boiling water. Add 1 bag frozen raspberries, stir until berries thaw. Refrigerate until well jelled. With electric hand mixer beat thoroughly. Fold in LeCreme and sour cream. Refrigerate for five (5) hours.