2 c. heavy cream (half & half may be substituted)
1 c. sugar
1 env. unflavored gelatin
2 (8 oz.) cartons sour cream
1 tsp. vanilla
Frozen raspberries (or desired fruit)

Combine sugar and gelatin in a medium sized saucepan. Stir in cream. Heat mixture over medium heat, stirring constantly until gelatin is dissolved. Remove from heat and let cool. Stir in cream (sour). Add vanilla.

Pour into a glass bowl and refrigerate until set (about 4 hours). When ready to serve, spoon mixture into stemmed sherbet glasses and top with fruit (fresh or frozen). 8 to 10 servings.