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1 (10 oz.) pkg. frozen
1 pt. fresh strawberries,
1/4 c. sugar
1 tsp. lemon juice
1/2 pt. sour cream
1/2 gal. vanilla ice cream
2 Tbsp. cornstarch

Thaw raspberries, drain and save juice. Add enough
water to raspberry juice to equal 1 cup. Place 1 cup juice in
saucepan with cornstarch and sugar. Heat and stir until
mixture becomes thick. Remove from heat and add raspberries
and strawberries. Stir and cool. Layer berry mixture in
parfait glasses with 1 scoop of ice cream and 1 tablespoon sour
cream until full.

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