Danish Cream with Raspberries

Ingredients

• 2 cups heavy cream
• 1 cup sugar
• 2 1/2 tsps. unflavored gelatin (1 packet of Knox gelatin)
• 2 cups sour cream
• 1 tsp. vanilla
• 2 (10-oz.) pkgs. frozen raspberries, thawed

Directions

1. In a saucepan, combine heavy cream, sugar and gelatin. Heat gently until gelatin and sugar are dissolved.

2. Remove from heat and cool until slightly thickened, about 10 minutes. Mixture will be thin but thickens when refrigerated.

3. Stir in sour cream and vanilla. Spoon into individual serving bowls. Chill. Serve topped with raspberries.