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Harriet Foster's Sour Cream-cherry Coconut Mold

Author/Submitted by:
Servings: 1
Categories: Desserts / Frozen

1  envelope  unflavored gelatin
1/4  cup  cold water
2  cups  sour cream
1/2  cup  sugar
1  can  flaked coconut, (3 1.2 oz.)
1  can  Comstock Cherry Pie Filling, chilled (21 oz.)

In medium saucepan, soften gelatin in water. Stir over low heat until gelatin is dissolved. Remove from heat. Blend sour cream into gelatin mixture; mix well. Stir in sugar and coconut. Turn mixture into lightly oiled 3 cup mold. Chill 3 hours, or until firm. Unmold onto serving dish. Top with chilled pie filling. If you like, garnish with extra coconut. NOTE: If desired, recipe may be doubled using 6 cup mold. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98

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