1 (10 oz.) pkg. frozen raspberries, thawed
1/4 c. sugar
1 c. dairy sour cream
2 tbsp. cornstarch
1 pt. strawberries, sliced
2 tsp. lemon juice
1 qt. vanilla ice cream

Drain raspberries, reserving syrup; add enough water to syrup to make 1 cup of liquid. In small saucepan, combine sugar and cornstarch; stir in raspberry syrup. Add sliced strawberries. Cook and stir over medium high heat until mixture thickens and boils. Remove from heat. Stir in raspberries and lemon juice; chill. In parfait glasses, layer ice cream, berry sauce, sour cream, then more sauce. Repeat layers. Top with scoop of ice cream and whole strawberry. Makes 6 to 8 servings. Have used sauce over vanilla ice cream in sherbets.