1 Tbsp Knox gelatin
1 cup sugar
1 pint sour cream
Combine whipping cream, gelatin and sugar in to p of double broiler. Cook over medium heat, stirring occasionally. Heat until all is dissolved. Remove from heat and let cool. Add sour cream and pour into buttered mold. Chill in refrigerator until firm.
1 (10 oz) box Birds eye frozen raspberries
1 Tbsp cornstarch
1 tsp lemon juice
2 tsp sugar
Thaw and separate berries from juice, save berries. Put juice in saucepan with sugar, cornstarch and lemon; heat until thickened. Add berries back to sauce and cool. Unmold Swedish creme and drizzle with raspberry sauce.