Strawberry Cream Mold
1 3oz. package strawberry jello
1 cup boiling water
1/2 cup ice water
1 1 oz. envelope of plain unflavored gelatin
1/4 cup ice cold water
1 quart strawberries
1 3/4 cups whipping cream divided
3/4 cup sour cream or whipped soft cream cheese (our preference)
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup good strawberry jam, room temperature - puree if chunky variety
Dissolve strawberry jello in boiling water. Stir well. Add 1/2 cup ice water and stir until ice has melted. Refrigerate until softly set.
Sprinkle unflavored gelatin over 1/4 cup cold water in a glass measuring cup and let sit for 5 minutes until softened. Place measuring cup of gelatin in a small pot with about an inch of boiling water (as for a double boiler) and allow gelatin in measuring cup to dissolve - it will become clear. Remove cup from boiling water and let cool to room temperature.
Whip 3/4 cup of whipping cream with 1/2 cup sugar until stiff. Fold in sour cream or cream cheese and cooled gelatin. Mix well. Refrigerate.
Wash and remove strawberry stems. Slice strawberries and fold into softly set jello. Pour 1/2 of the berry mixture into large glass bowl or if you are using an 8 cup jello mold, place 1/2 in the mold. Refrigerate if too soft to 'hold' cream mixture.
Layer berry mixture, cream mixture, berry mixture in bowl or mold. Refrigerate for at least 4 hours if you are planning to be brave and unmold! Unmold and garnish with fresh berries or piped whip cream. I like to make a batch of 'strawberry whip cream' by whipping 1 cup of whip cream until stiff and folding in good strawberry preserves. I smooth this over the last berry mixture layer in my bowl and than garnish. I have often doubled this for my big 14 cup glass bowl and taken it to potlucks! Enjoy!