1 ½ cup sugar
2 envelopes unflavored gelatin
1 cup cold water
2 cups whipping cream
2 (8 oz.) cartons sour cream
2 tsp vanilla
Combine sugar and gelatin in saucepan; add water, and stir well. Let stand 1 minutes. Cook over medium heat, stirring constantly, until gelatin dissolves. Stir in whipping cream and set aside.
Combine sour cream and vanilla in a large bowl. Gradually whisk in whipping cream mixture until blended. Pour into parfait glass and chill at least 8 hours. Top with fresh blueberries, strawberries and kiwi.
(This is also delicious on top of this month’s featured Pound Cake!)
Courtesy of Cindy Willard with Suzanne Cook and Company