Raspberry Dream

1 envelope unflavored gelatin
¼ cup cold water
1 (8-ounce) package cream cheese, softened
½ cup sugar
½ teaspoon vanilla extract
Dash of salt
1 cup milk
½ of an 8 ounce container Cool Whip
Raspberry Sauce (recipe below)

Raspberry Sauce
1 (10-ounce) package frozen raspberries in syrup, thawed*
1 tablespoon corn starch
2 tablespoons cream sherry

Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves; set aside.

Combine cream cheese, sugar, vanilla extract, and salt; beat at medium speed of an electric mixer until smooth and creamy. Gradually add milk and gelatin mixture to creamed mixture, mixing well. Fold cool whip into gelatin mixture.

Raspberry Sauce: Drain raspberries, reserving juice. Put raspberries in a blender; blend on lowest setting until raspberries are pureed. Strain in a mesh strainer, stirring mixture to force out the liquid. Discard the seeds.

Combine raspberry puree, juice, cornstarch, and sherry in a small saucepan; stir well. Cook over low heat, stirring constantly, until smooth and slightly thickened. Cool. Yield: 1 cup.

*If using raspberries without syrup, add ¼ cup sugar.

Pour six dessert glasses; chill until set. Spoon Raspberry Sauce over dessert. Yield: 6 servings.

Variation: Pour gelatin mixture into prepared graham cracker pie crust. Serve topped with raspberry sauce and cool whip.