1 c. dairy sour cream
1 c. heavy cream
3/4 c. superfine granulated sugar
1 env. unflavored gelatin
1/4 c. water
1 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla

Brush 4 cup mold lightly with vegetable oil. Combine sour cream and heavy cream in medium saucepan. Beat in sugar; place on very low heat to warm. Sprinkle gelatin over water in cup to soften. Place cup in saucepan with hot water to dissolve and liquify. Stir into warm cream mixture and remove from heat. Beat cream cheese until soft in medium size bowl. Stir in the cream mixture gradually with vanilla, blending thoroughly. Pour into prepared mold. Refrigerate 4 hours or until firm.

To unmold, dip mold into hot water for about 10 minutes. Then invert and shake cream gently onto serving plate. Return to refrigerator until ready to serve. Serve with fresh sliced berries.