Place ⅓ cup cold water in a small bowl and sprinkle with 2 sachets Simply Desserts Gelatin Alternative. Let sit for 5 minutes.

Add milk to a medium saucepan over medium-low heat. Pour dissolved gelatin mixture into milk and whisk until incorporated. Bring to a simmer and remove from heat to cool.

To a stand mixer, beat together cream cheese and sugar until smooth and well blended. Then add in vanilla, lemon juice, and cooled gelatin mixture. Beat again until combined.

Fold in the whipped cream / whipped topping.

Transfer mixture into a silicone bundt mold and refrigerate for 3 hours or until set.

To make the raspberry sauce, add frozen raspberries, sugar and water to a medium saucepan and bring to a simmer. The raspberries should break down into a thin sauce. Sprinkle in the gelatin sachet and whisk until combined.

Continue to simmer the sauce until slightly thickened and remove from heat to cool.

When ready to serve, de-mold the cream cake and top with cooled raspberry sauce.