15 oz Pkg frozen unsweetened 1/4 c White sugar
-raspberries (completely 1 tb Cornstarch
-thawed)
-CHOCOLATE LAYER-
1 tb Unflavored gelatin (1 1/4 c Melted white chocolate chips
-envelope) 1/2 c Sour cream
1/4 c Cold water 1/2 c Whippping cream, whipped
Drain raspberries well (save 1/2 cup juice). In a small pan, combine
sugar, cornstarch. Stir in reserved juice and cook until thickened.
Remove from heat and gently stir in raspberries. Pour into a 9 inch
pie plate. To make the chocolate layer, soften gelatin in cold water,
making sure gelatin is completely dissolved. In a double-boiler,
melt the chocolate. Add the dissolved gelatin to the chocolate and
stir over low heat until mixture is smooth and creamy. Remove from
heat. Stir in sour cream, cool slightly. Fold in whipped cream, then
spoon over raspberry mixture and chill until set. Garnish with white
chocolate curls and/or raspberries. Serves 6. Origin: Homestyles,
Canadian Classics Shared by: Sharon Stevens
Yields
6 servings