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Copenhagen Cream Print E-mail
Recipes

Copenhagen Cream

4 cups heavy cream

5 teaspoons unflavored gelatin

3 teaspoons white vanilla

4 cups sugar

4 cups sour cream

2 (10 ounce) packages frozen raspberries, thawed

Combine cream, sugar, and gelatin saucepan.  Heat gently until dissolved.  Cool until slightly thickened, about 10 minutes.  Stir in sour cream and vanilla.  Spoon into individual bowls.  Chill.  Top with berries.