Swedish Creme

Swedish Creme

KYoung0822 0

"Rich, smooth cross between cheesecake and custard only WAY easier. Almost ANY fruit for topping will work. NOT too sweet, but rich and creamy, so I serve in very small bowls/cups."
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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Place the whipping cream, sugar and gelatin in a sauce pan, stir well. Heat thoroughly on medium heat, stirring until gelatin is dissovled. Continue to heat through for about 5 minutes, stirring constantly. Fold in the sour cream and vanilla. Whisk gently until thoroughly blended and dissolved. Pour into one large bowl, or individual dishes. Cover by gently pressing plastic wrap over the top to seal. Chill. Refrigerate for at least 4 hours when using one large bowl. Serve plain or with topping of choice.



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