Raspberry Angel Cream

Submitted by: Nancy Johnson
Of all of Nancy's great desserts this is my absolute favorite.  I usually whine until she makes it!
Love it,
June

Ingredients 
4 envelopes unflavored gelatin
4 cups milk
4 teaspoons clear vanilla (you could use traditionaql vanilla, the clear just keeps it white)
1 cup sugar
3/4 teaspoon salt
4 cups heavy whipping cream  or 12 oz. cool whip
2  10 oz. pkgs. frozen raspberries
2 teaspoons corn starch
You will also want some additional whipped cream for garnish.

Directions

• In a 2 qt. sauce pan combine gelatin, sugar, salt, gradually add 2 cups milk.
• Cook over medium until completely dissolved, remove from heat
• Stir in vanilla and 2 cups milk.
• (Here's the tricky bit) Refrigerate until mixture mounds lightly when dropped from a spoon
• In large bowl whip cream.  (Or use the cool whip)
• With whisk gently fold gelatin mixture into whipped cream
• Pour into 12 cup ring mold.  Refrigerate at least 3 hours.

Raspberry Sauce

• In  a small sauce pan thaw fruit and mash raspberries.
• Stir in corn starch
• Cook to boiling stirring constantly.
• Refrigerate  

To serve

• Unmold cream dessert onto a cold platter.  
• Serve with raspberry sauce and lots of whipped cream . Editor's note: I added the "lots" part. June