Russian Cream(Serves 12 To 15) - cooking recipe

Ingredients

2 1/2 c. half and half
1 c. sugar
2 (1/4 oz.) envelopes unflavored gelatin
1 (16 oz.) carton sour cream
1 tsp. clear imitation vanilla
1/4 tsp. almond extract
Marinated Strawberries (below) or plain strawberries

Preparation

Combine half and half, sugar and gelatin in 2-quart saucepan; let stand 5 minutes.
Stir over low heat until gelatin is thoroughly dissolved; cool to lukewarm.
Whisk in sour cream, vanilla and almond extract until mixture is smooth.
Pour into 6-cup metal mold.
Refrigerate, covered, until set, at least 4 hours.
To unmold, dip mold into warm water just until edges begin to liquify.
Invert onto serving platter; surround with well drained Marinated Strawberries.