Step 1

In a small bowl, sprinkle a .25 ounce envelope of unflavored gelatin over 1/2 cup ice cold water; let stand for 1 minute.

Step 2

In a small pot over medium heat, combine 1 cup half-n-half and 1/2 cup granulated sugar. Cook while stirring until mixture comes to a simmer. Remove from the heat and slowly pour and stir into the gelatin until completely dissolved.

Step 3

Add in 8 ounces sour cream and 1 teaspoon vanilla and whisk until combined and smooth.

Step 4

Pour mixture into a 6-cup mold that’s coated with nonstick spray. Carefully transfer to the refrigerator and chill until almost set, anywhere from 30 to 60 minutes.

Step 5

In a small mixing bowl, dissolve a small 3 ounce box raspberry gelatin in 1 cup boiling water. Stir in 10 ounces thawed (but chilled!) raspberries. Then carefully spoon over the sour cream layer, making sure the raspberries are well distributed.

Step 6

Cover and chill in the refrigerator for at least 6 hours until completely firm.

Step 7

Place a serving plate on top of the mold and gently flip it over. Place your hands over both the base of the plate and the base of the mold. Shake quickly and sharply a couple of times and the Jello should release. (See more helpful tips in the article on how to release the jello from your mold.)

Step 8

Garnish with a few fresh raspberries and mint leaves, if desired. Slice and serve.