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

Drain raspberries (reserving syrup). Add enough water to syrup to make 1 cup. In saucepan, combine sugar and cornstarch. Stir in syrup. Add strawberries. Cook and stir over medium heat until mixture thickens and boils. Remove from heat. Stir in raspberries and lemon juice. Chill in parfait glasses. Layer ice cream, berry sauce and sour cream and berry sauce. Repeat layers.

Serves 6-8.