1 1/3 c. whipping cream
1 1/4 c. sugar
1 env. sugar
1 env. unflavored gelatin
2 c. sour cream
2 tsp. vanilla
1 tsp. almond extract

Mix cream, sugar and gelatin. Cook over low heat, stirring constantly until mixture comes to a boil, about 10 minutes. (This may also be done in a microwave using a wire whisk to stir every 2 to 3 minutes.) Cool to lukewarm and whisk in sour cream, vanilla and almond extract. The mixture may be poured in a mold or heaped into a decorative glass dish, standing lady fingers around sides of dish before adding Swedish Cream. Make one day in advance. Keeps up to one week covered and chilled. Serve with a variety of fresh fruits. Makes 4 1/2 cups.