Swedish Cream


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



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