1 env. unflavored gelatin
1/4 c. cold water
1 (8 oz.) pkg. softened cream cheese
1/4 c. sugar
1/2 tsp. almond extract
Dash of salt
3/4 c. milk
1 (9 oz.) container thawed whipped topping with real cream

Soften gelatin in cold water. Stir over low heat until dissolved. Combine cream cheese, sugar, extract and salt, mixing at medium speed with electric mixer until well blended. Gradually add gelatin and milk mixing until blended. Chill until slightly thickened. Mix until well blended (again). Fold in whipped topping. Pour into 5 cup mold. Chill until firm. Unmold. Serve with raspberry sauce.

RASPBERRY SAUCE:

2 (10 oz.) pkgs. frozen raspberries, thawed
2 tbsp. almond flavored liqueur
2 tbsp. cornstarch
2 tbsp. sugar

Drain raspberries, reserving liquid. Combine cornstarch and sugar. Add reserved liquid and liqueur and cook over low heat stirring constantly clear and thickened. Add fruit; cool. Serve over unmolded gelatin.