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Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Thursday, July 31, 2008

Strawberries and Cream Mold

3 (3 oz.) pkgs. strawberry Jello
3 c. boiling water
2 (10 oz.) pkgs. frozen strawberries in syrup
2 env. Knox gelatin
1 c. cold water
2 c. light cream
1 c. sugar
2 c. sour cream
2 tsp. vanilla extract

Make the 3 boxes of Jello with the 3 cups of boiling water and let stand 15-20 minutes. Then add the partially defrosted strawberries. Stir until all the strawberries are evenly distributed. Place this in a Jello mold or a large Bundt pan will do, that you've sprayed with Pam. Cover and place in the fridge to set. In another bowl, dissolve the Knox gelatin in the cup of cold water. In a saucepan, scald the 2 cups of light cream with the 1 cup of sugar mixed in. Once scalded add this to the gelatin-water mixture. Add the sour cream and vanilla and whisk until smooth. Pour this over the already chilled and set Jello. Return this to the fridge to set and chill all the way through. Unmold to serve. You could put fresh sliced strawberries in the hole in the center of the mold if you use the Bundt pan or a mold like it.

I made this dessert for the party. This and the Frittata are both in the St. Luke's Cookbook. There are still copies available. Go to link for more information:

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