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Raspberry Creme Sauce

2 cups whole raspberries
1 (1/4-ounce) package unflavored gelatin
1 cup heavy cream, whipped

1. Drain whole raspberries, reserving 1 cup of the syrup. Dissolve unflavored gelatin in the reserved syrup. Place mixture into a saucepan on low heat until completely dissolved. Chill the mixture until partially set.
2. In a chilled bowl add whipped cream; gradually add the set syrup. Fold in the drained raspberries. Serve on top of angel food or pound cake.

Makes about 5 cups.

Recipe is the property of Nestlé® and Meals.com, used with permission.