3/4 cup sugar
1 1/2 cups water
1 envelope of knox unflavored geletine
1 cup sour cream
1 1/2 tsp vanilla
1 cup cool whip

In a sauce pan, mix sugar and geletine add water and cook over low heat. Bring to a boil and dissolve sugar. Mix in sour cream and vanilla. Chill until slightly thickened. Add cool whip and chill until firm.

Serve with raspberry sauce.