Fresh raspberries are folded together with jam and served on top of a fluffy sour cream custard for a quick and simple appetizer that’s perfect for summer.
In a large bowl use the Good Cook Silicone whisk to combine whipped topping, sour cream and honey. Spead mixture into the bottom of a Good Cook 9″Ceramic Pie Dish. In a medium microwave-safe bowl, microwave preserves on High, cooking for about 60-90 seconds until melted. Stir until smooth, then gently fold in raspberries. Spread raspberry mixture on top of cream mixture. Serve with crackers. Refrigerate until ready to serve, enjoy within 24 hours for best results.