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Russian Creme

 Russian Creme
This is a very festive-looking accompaniment to any holiday meal—and it's especially pretty with a Christmas buffet. I usually serve it on a cranberry-colored glass serving plate. We were first treated to Russian Creme by a "welcoming family" when we became members of our church. Since then, it's become a holiday tradition in our household.
10-12 ServingsPrep: 20 min. + chilling


  • CREME:
  • 1 cup sugar
  • 2-1/4 cups water
  • 2 envelopes unflavored gelatin
  • 1-1/2 cups sour cream
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups heavy whipping cream, whipped
  • 1 package (10 ounces) frozen raspberries
  • 1 package (4-3/4 ounces) raspberry-flavored Danish Dessert


  • Dissolve sugar and gelatin in water over low heat. Remove from stove;
  • stir in the sour cream and vanilla until smooth. Chill the mixture
  • until slightly thickened (like unbeaten egg whites). Fold in whipped
  • cream with wire whisk until well blended. Pour into greased 6-cup
  • ring mold; chill until set. To make topping, drain raspberries,
  • reserving juice. Prepare dessert mix, following package directions
  • for pudding, using raspberry juice as part of liquid. Chill topping;
  • fold in raspberries. To serve, turn molded cream onto glass serving
  • plate (at least 1 in. larger than mold) Put the raspberry topping in
  • a small bowl in center of mold. Guests serve themselves by taking a
  • slice of creme pudding and spooning topping over it. Yield: 10-12
  • servings.

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Russian Creme (continued)

Nutritional Facts: 1 serving (1 slice) equals 238 calories, 11 g fat (7 g saturated fat), 40 mg cholesterol, 23 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.