1 c. sugar
2 1/4 c. water
2 env. unflavored gelatin
1 1/2 c. 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 or pie glaze

Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in the 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 6 cup greased 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. Fold in raspberries.

To serve, turn molded cream onto glass serving plate (at least 1 inch larger than mold). Put the raspberry topping in small bowl in center of mold. Serve by taking a slice of cream and spooning topping over it. Serves 10-12.