| 3 pints fresh raspberries, divided |
| ½ cup sugar, divided |
| 1 (3-ounce) package cream cheese, softened |
| 2 cups heavy whipping cream |
| 1 cup sugar |
| 1 teaspoon vanilla extract |
| fresh raspberries for garnish |
In a medium saucepan, combine 2 pints raspberries and ¼ cup sugar. Cook over medium heat, stirring frequently for 8 minutes or until raspberries have softened. Press mixture through a fine-mesh sieve into a small bowl, discarding solids. Cover raspberry sauce, and chill thoroughly.
In a medium bowl, beat cream cheese and remaining ¼ cup sugar at medium speed with a mixer until creamy. Add cream, and beat until soft peaks form. Fold in sour cream and vanilla.
Layer cream mixture, raspberry sauce, and remaining 1 pint fresh strawberries in four parfait glasses. Garnish with fresh raspberries.
