Offer butter cookies alongside this pretty pink dessert.
4 1/4 cups chilled whipping cream
1/2 cup slivered blanched almonds, toasted
Purée half of raspberries and 1/2 cup liqueur in processor until smooth. Strain mixture into large bowl, pressing on solids with rubber spatula. Discard seeds. Gently stir remaining raspberries into purée. Cover and chill.
Using electric mixer, beat cream and sugar in another large bowl until firm peaks form. Fold half of whipped cream into raspberry mixture. Carefully fold in remaining cream.
Spoon mixture into 12 goblets. refrigerate at least 2 hours or up to 8 hours. Sprinkle with nuts and serve.