1 pkg. white white cake mix
14 oz. condensed milk
12 oz. evaporated milk
1/2 cup Sour Cream
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1 cup thawed COOL WHIP
6 oz. fresh raspberries
Procedure: PREPARE cake batter and bake in 13x9-inch pan as directed on package. Cool 10 min. Pierce cake with large fork at 1/2-inch intervals.
BLEND milks, sour cream and dry gelatin mix in blender until well blended. Pour over cake; let stand until milk mixture is completely absorbed, re-piercing cake if necessary. Refrigerate 1 hour.
FROST cake with COOL WHIP. Top with raspberries just before serving.