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Sour Cream Bavarian Recipe

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This recipe for Sour Cream Bavarian, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacqy Lewis Soderberg
Added: Thursday, September 25, 2008


1 envelope unflavored gelatin
2/3 c. sugar
3/4 c. boiling water
1 c. sour cream
1 tsp. vanilla
2 c. thawed Cool Whip

Fruit sauce:
1 (10 oz.) pkg. frozen raspberries (blueberries or strawberries), thawed
Drained syrup and water to equal 3/4 c.
1 T. sugar
1 T. cornstarch

Combine gelatin and sugar. Add boiling water and stir until dissolved. Blend in sour cream and vanilla.
Chill until slightly thickened. Blend in Cool Whip.
Pour into a buttered 9 oz. Cool Whip container or other mold. Chill until firm; about 3 hours. Unmold on serving plate and serve with Fruit Sauce.

Fruit Sauce:
Drain pkg. of thawed fruit into a measuring cup. Add water to make 3/4 c. Blend in 1 T. of sugar and 1 T. of cornstarch. Cook and stir over medium heat until mixture is thickened and clear. Add fruit and chill. Makes about 1 1/2 c. Serve over Cream Bavarian.




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