Molded French Cream Dessert
2-8 ounces sour cream (I used light)
2 cups heavy whipping cream
1 ½ cups sugar
2 envelopes unflavored gelatin
½ cup cold water
2-8 ounces cream cheese, softened (I used 1/3 less fat kind)
Fresh berries or mint leaves
Whisk together sour cream and whipping cream in medium saucepan. Gradually add 1 ½ cups sugar, whisking with each addition. Cook over low heat, whisking often, until warm. (I think I heat for 12-15 mins or so) Sprinkle gelatin over cold water in a small saucepan, let stand 1 minute. Cook over medium heat, stirring until gelatin dissolves. Add to sour cream mixture. Beat cream cheese at medium speed with electric mixer until light and fluffy. Gradually add sour cream mixture and vanilla, beating until smooth. Pour into lightly greased 8-cup mold or 2 quart bowl; chill until firm (about 4 hours) or if desired up to 2 days. Unmold onto serving platter. Garnish with fresh berries or mint leaves.
Sometimes the cream cheese doesn’t get completely smooth. The lumps don’t show when it’s unmolded.
Chocolate Peanut Butter Squares
2 sticks butter
2 cups (or one 18oz jar) creamy peanut butter
1 ½ cups graham cracker crumbs
3 cups powdered sugar
2 cups (or one 12oz bag) semi-sweet chocolate chips
Melt one stick of butter in stock pot. (the stock pot may seem like overkill, but once your’re trying to stir this stuff, you’ll be glad you opted for the large size). Remove from heat and stir in peanut butter, powdered sugar, and cracker crumbs. Spread dough in lightly greased 9×13 dish and press down evenly. Melt remaining stick of butter in medium saucepan. Add chocolate chips and stir gently once chips are starting to melt; continue heating until lumps have disappeared. Stir and spread chocolate mixture over peanut butter mixture. Refrigerate and cut into squares when chocolate is completely cooled and hard. Keep refrigerated (or freeze some for later).