Raspberry Fool

Directions

1. 1
   Combine raspberries and sugar in medium saucepan. Let stand 10 minutes to extract juice. Cook over medium heat 10 minutes or until soft. Strain raspberries, discarding seeds. Chill thoroughly.
2. 2
   Beat whipping cream until soft peaks form; fold into fruit mixture. Spoon into individual serving dishes; chill until firm. Serve with vanilla cookies, if desired.
3. 3
   Note: 2 (10-ounce) packages frozen raspberries, thawed and drained, may be substituted for fresh. Omit sugar in recipe.