1 env. unflavored gelatin
3/4 c. sugar
2 c. heavy cream
Sour cream
Vanilla
Sherry
Raspberries

Heat until dissolved the gelatin, sugar and heavy cream. Let stand 5 minutes then beat in 1 tablespoon vanilla and stir in 2 cups sour cream. Pour into jello mold, refrigerate overnight.

TOPPING:

2 pkg. raspberries
2 tbsp. sherry and vanilla

Pour over Creme de la Creme when you're ready to serve. Makes 8 servings.