This recipe for Russian Cream, by Kristen Bowles, is from The Paulson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
¾ c. sugar ½ c. water 1 ½ c. sour cream 1 c. whipping cream 1 envelope Knox gelatin 1 tsp. vanilla frozen raspberries
In a saucepan, combine dry ingredients and stir in water. Bring to a boil. In a bowl, stir sour cream until smooth, then stir in whipping cream. Stir in boiled mixture. Stir until smooth. Add vanilla. Pour into dessert dishes and chill until firm. Top with thawed raspberries. Makes about six ½ c. servings.
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