Russian Cream(Serves 12 To 15)

1. 1

   Combine half and half, sugar and gelatin in 2-quart saucepan; let stand 5 minutes.

2. 2

   Stir over low heat until gelatin is thoroughly dissolved; cool to lukewarm.

3. 3

   Whisk in sour cream, vanilla and almond extract until mixture is smooth.

4. 4

   Pour into 6-cup metal mold.

5. 5

   Refrigerate, covered, until set, at least 4 hours.

6. 6

   To unmold, dip mold into warm water just until edges begin to liquify.

7. 7

   Invert onto serving platter; surround with well drained Marinated Strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.