Raspberry Parfait

 1 10 oz pkg frozen raspberries, thawed

1/4 cup sugar

2 T cornstarch

2 cups strawberries, sliced (fresh or frozen)

2 tsp lemon juice

1 quart vanilla ice cream

1 cup dairy sour cream

Drain raspberries, reserving syrup. Add enough water to syrup to make 1 cup liquid. In a small saucepan, combine sugar and cornstarch; stir in raspberry syrup. Add sliced strawberries. Cook and stir over medium-high heat till mixture thickens and boils. Remove from heat; stir in raspberries and lemon juice; chill. 

In parfait glasses, layer ice cream, berry sauce, sour cream, then more sauce; repeat layers. Top with a scoop of ice cream.

Makes 6-8 servings