Molded Raspberry Crème
|Marshmallows||4 Ounce (About 16 Large)|
|Grenadine||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 1⁄3 Cup (21.33 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Raspberry gelatin||6 Ounce|
|Cold water||1 Cup (16 tbs)|
Combine marshmallows and grenadine in the top of a double boiler.
Heat over boiling water, stirring frequently, until marshmallows are melted.
Remove from heat and blend in sour cream.
Pour boiling water over gelatin in a bowl, stirring until dissolved.
Add the cold water.
Add gelatin slowly to sour cream mixture, stirring until well blended.
Turn into a 1-quart mold or 6 individual tower molds.
Chill until firm, about 3 hours.