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COEUR A LA CREME
Serves:
8
16 ounces cream cheese,
softened
1 cup sour cream
2 cups heavy cream
1 teaspoon instant
vanilla pudding
1/2 cup superfine sugar
Mix cream
cheese with sour cream until smooth. Whip the cream and instant vanilla pudding
until firm. Add sugar then whip until stiff. Fold cream into cream cheese mix.
Spoon mixture into a heart-shaped mold lined with cheese cloth. Refrigerate for
2 hours or until set. Unmold on serving dish. Serve with strawberry or
raspberry sauce.
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