1 1/2 tsp. unflavored gelatin
1/3 c. cold water
3/4 c. hot water
3 (10 oz.) pkg. frozen raspberries, thawed
3 1/2 c. sour cream
1 1/3 c. pineapple juice
1 1/3 c. half-n-half
1 1/3 c. dry sherry
1/3 c. grenadine
2 tbsp. lemon juice

Dissolve gelatin in cold water; 5 minutes. Stir in hot water and continue to dissolve over low heat. Push raspberries through a strainer to remove seeds; puree raspberries. Combine all ingredients, cover and refrigerate overnight. Leftovers can be frozen for a yogurt-like snack. Serves 12.