1 env. unflavored gelatin
1/4 c. cold water
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 tsp. almond extract
Dash salt
1 c. milk
1 c. whipping cream
Raspberry Sauce

Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves; set aside.

Combine cream cheese, sugar, almond extract and salt. Beat at medium speed with electric mixer until smooth and creamy. Gradually add milk and gelatin mixture to creamed mixture; mix well. Beat whipping cream until soft peaks form (do not over beat). Fold into gelatin mixture.

Pour into your fanciest lightly oiled 4 cup mold; chill until set. Unmold dessert onto a large serving dish with a curved lip (to hold the delicious sauce).

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries, thawed
1 tbsp. cornstarch
2 tbsp. cream sherry

Drain raspberries, reserving juice, puree in blender, 30 to 40 seconds. Combine all in small saucepan. Cook over low heat until smooth, stirring constantly. Cool. Yield: 1 cup.