|Source||Meribah Howarth (1973)|
|Prep time||1 hour, 20 minutes|
|Cooking time||10 minutes|
|Total time||1 hour, 30 minutes|
Add into hot water 2 packages frozen raspberries or strawberries. Stir until berries are thawed. Divide and put half in a 9 x 13-inch pan. Refrigerate to set. When firmly set, spread with homogenized sour cream. When the remaining half jells to a semi-solid, spoon it over sour cream. Set in refrigerator and chill until firmly set. Cut in squares.