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

DocumentImage Printable Recipe