6 ounces strawberry or raspberry gelatin (Jell-O, we used one pack of each)
Place gelatin in a large bowl. Add the boiling water and stir to dissolve. Add in the sour cream and whisk until smooth with no clumps. Scoop the frozen ice cream into the gelatin mixture and stir/whisk until melted and smooth. Add the lemon juice.
Finally, add in the frozen fruit. We couldn't find exactly 10-ounce packages so we added 30 ounces of fruit between 2 bags. If you have trouble finding fruit packed in syrup as well, just add a tablespoon of granulated sugar for each 10-ounce bag with no syrup. Anyhoo...once added, use a fork to break up the frozen fruit so that it's all in pieces and there are no raspberries or strawberries stuck together. The cold fruit will start to set the gelatin and keep the fruit from sinking.
Pour the entire hot pink fabulousness into a large decorative bowl and refrigerate until cold and set. About 2 hours or overnight. Serve with fresh berries and/or giant dollops of whipped cream.