20 oz. frozen raspberries with sugar, thawed
1/4 c. sugar
2 tbsp. cornstarch
1 env. unflavored gelatin
1/4 c. water
1 c. whipping cream

In food processor, puree raspberries until smooth; press through sieve to remove seeds. In 2 quart saucepan, combine sugar and cornstarch; stir in raspberry puree until smooth. Cook over medium heat, stirring constantly, until mixture boils, boil 1 minute, stirring. Pour into large bowl. Cover with plastic wrap. Cool completely.

Meanwhile, sprinkle gelatin over water, let stand a few minutes until gelatin dissolves, cool at room temperature. In small mixer bowl, beat cream until soft peaks forms. Stir gelatin into puree, fold in whipped cream. Gently spoon mixture into serving bowl. Cover, refrigerate several hours or overnight. Serves 6 to 8.