Danish Cream

Serves: 6
Total Calories: 427


Have Ready:
1 cup whipped cream
1 cup sugar
1 envelope unflavored jello
1 cup sour cream
1/2 teaspoon vanilla extract
2 (10-ounce) packages raspberries or sliced strawberries, thawed
You'll Need:
medium saucepan with lid
measuring cups
large mixing spoon
measuring spoons
6 small bowls


Combine the unwhipped whipping cream with the sugar and gelatin in the saucepan. Heat over medium heat, stirring constantly until all the gelatin and sugar dissolve. Do not let it boil. Remove the pan from the heat and cool for 15 minutes. Add the sour cream and vanilla. Stir until well blended. Cover and put in the refrigerator until you are ready to serve. Spoon the cream into 6 small bowls. Top with the defrosted berries and juice.

Nutritional Facts:

Serves: 6
Total Calories: 427
Calories from Fat: 193

This Danish Cream recipe is from the Meals of Many Lands Cookbook. Download this Cookbook today.

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