1 c. sugar
2 1/4 c. water
2 env. unflavored gelatin
1 1/2 c. dairy sour cream
1 1/2 tsp. vanilla
1 1/2 c. heavy cream, whipped

TOPPING:

1 pkg. (10 oz.) frozen raspberries
1 pkg. (4 3/4 oz.) raspberry flavored Danish dessert

Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in sour cream and vanilla until smooth. Chill the mix until slightly thickened (like unbeaten egg whites). Fold in whipped cream with wire whisk until well blended. Pour into greased 6 cup ring mold; chill until set.

To make topping: Drain raspberries, reserving juice. Prepare dessert mix, following package directions for pudding, using raspberry juice as part of liquid. Chill topping; fold in raspberries.

To serve: Turn molded creme onto glass serving plate (at least 1 inch larger than mold). Put the raspberry topping in small bowl in center of mold. Guests serve themselves by taking a slice of creme pudding and spooning topping over it. Yield 10-12 servings.