Russian Cream - from Eve
(This originally came from Dar.)

3/4 cup sugar
1 1/2 cups water
1 envelope Knox unflavored gelatin
1 cup sour cream
1 1/2 tsp vanilla
1 cup Cool Whip

Mix sugar, water and gelatin. Stir over low heat until dissolved. Remove from heat and add sour cream and vanilla. Beat at low speed until mixed well. Chill until slightly thickened. Fold in Cool Whip with mixer on low. Pour into mold and chill until set. Overnight is best. Serve smothered in cold raspberry sauce below.

Raspberry Sauce

2 pkgs. sugared frozen raspberries (10 oz. each)
1 Tbsp. cornstarch

Mix raspberries with cornstarch and bring to a boil. Cook until clear, stirring constantly. Refrigerate.