Swedish Cream Recipe

This is a recipe from a good friend whose mom is dairy free. She said that they made the regular dairy version and the non-dairy version of this recipe for a party once, and the non-dairy "kicked @ss!"

Swedish Cream

1 cup sugar
1 envelope unflavored gelatin (if you want to make this vegan, substitute agar flakes)
2 cups heavy cream (substituted Silk brand coffee creamer)
1 pint sour cream (substituted Tofutti Sour Supreme Better Than Sour Cream)
2 tsp Mexican vanilla
2 tsp almond extract (Dr. Oetker, a German brand, is the best; use one vial as it's plenty potent)

Directions:
Combine sugar and gelatin in saucepan. Add Silk creamer and mix well. Heat until boiling then remove from heat and let cool. When cool, fold in Better than Sour Cream. Flavor with vanilla and almond extracts. Chill in fridge.

This is great dessert served by itself with fresh berries, or on the side of your other favorite desserts.