Bavarian Creme and Berry Sauce
Ingredients:
Creme:
1 cup sugar
2 envelopes of unflavored gelatin
2 1/4 cup water
1 1/2 cups sour cream
2 tsp. vanilla
1 1/2 cups heavy creme, whipped
Topping:
1 pkg. frozen berrries
2 tbsp. cornstarch
1/4 cup sugar (depending on berries used)
Directions:
For creme:
Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in sour creme and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped creme with wire whisk until well blended. Pour into greased (I use Pam) 6 cup ring mold (I use a bunt pant and it works well). Chill until set.
-This is the most wonderful dessert!
From: Glorious Grub Cookbook By. Joan Stewart