Place the raspberries in a medium pot over medium heat and cook for 5 minutes or until raspberries are thawed and starting to break down.
Add the sugar and jam and bring to a simmer. Cook for 3 minutes.
In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch to the raspberry mixture and cook for 1 minute or until sauce has thickened. Cool, then serve on OREO® Premium Ice Cream Cake from the grocery store.