Russian Cream

• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 cup heavy whipping cream
• 3/4 cup sugar
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 package (10 ounces) frozen sweetened raspberries, thawed
• Fresh raspberries and mint sprigs, optional

1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside.
2. In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until completely dissolved. Cover and refrigerate for 30 minutes or until slightly thickened.
3. Stir in sour cream and vanilla. In each of four parfait glasses, place a scant 1/4 cupful of cream mixture; top each with a rounded tablespoonful of raspberries. Repeat layers. Top each with scant 1/4 cup of cream mixture.
4. Cover and refrigerate for 3 hours or until set. Just before serving, garnish with fresh raspberries and mint if desired.

unflavored gelatin, cold water, heavy whipping cream, sugar, sour cream, vanilla, raspberries, fresh raspberries

Taken from www.tasteofhome.com/recipes/russian-cream/ (may not work)