Sundays are the day I usually splurge on dessert. Not on eating the calories (gleefully I splurge on calories every day!) but on making something more out of the ordinary than chocolate chip cookies, which usually fill up our dessert quota for the weekdays.

This dessert was perfect for a Sunday evening meal. It was heavenly, in fact. Silky, creamy (homemade!) cream pudding is topped with berries and shaved chocolate curls. It was an unexpectedly delicious combination. Again from my Aunt Marilyn, this phenomenal, crowd-pleasing dessert can be made the night before and is the perfect ending to a lovely meal. It is all at once light, smooth, decadent and ultimately satisfying.

My husband and I agreed that this dessert tops any pudding or yogurt we’ve ever had in taste, texture and creaminess. And my kids? They were in heaven, too (with very messy faces, I might add).

Berries and Cream

Berries and Cream


  • 3 cups heavy whipping cream
  • 1 1/2 cups sugar
  • 1 envelope unflavored gelatin
  • 1 cup boiling water
  • 1 tablespoon vanilla
  • 1 1/2 cups sour cream (I used reduced fat with great results)
  • Fresh or frozen berries


  1. Simmer the 3 cups cream and 1 1/2 cups sugar, stirring constantly to avoid scorching, until it comes to a boil. Set aside and cool completely.
  2. Dissolve unflavored gelatin in the 1 cup boiling water and set aside to cool completely.
  3. In a small bowl, whisk together the sour cream and vanilla until smooth.
  4. Gradually add all of the ingredients together (making sure that the cream mixture and gelatin mixture are completely cooled). Stir with a wire whip until totally smooth. Press a piece of plastic wrap directly on service of cream and chill overnight. (My Aunt Marilyn makes this in the morning before church, scoops the cream mixture into individual dessert bowls before chilling and the cream is set and ready to eat by 5:00 p.m.)
  5. Top with fresh or frozen berries* and shaved chocolate curls. I used Pioneer Woman’s tip on chocolate curls and couldn’t believe how gourmet I felt when they turned out.


*I used frozen raspberries. I thawed them overnight, then simmered the berries and their juice in a small saucepan with 2 teaspoons sugar until thickened (about 6-8 minutes).

Recipe Source: from Aunt Marilyn

31 Responses to Berries and Cream

  1. Katherine says:

    My daughter is doing this for a school project and putting them in small containers to sample. We need to do make them a few days ahead. Does it form a skin on top or does the liquid start to separate at all like homemade pudding? If so, do you think putting a raspberry sauce on top would help?

    • Mel says:

      Yes, they do form a bit of a skin – so you’d either need to put plastic wrap on top of each one, directly on the surface, but if that’s too much work for a bunch of small containers, a sauce like you mentioned would work great, I think. Good luck to your daughter!

  2. Michelle-Ann says:

    I want to make this tomorrow but I’m not finding plain gelatin. Can I substitute with Vanilla Jell-o (with pudding in the mix)?

    • Mel says:

      I’m sorry, I’ve never tried that substitution so I’m not sure. I think it would make it overly sweet, though.

  3. Janette Blaisdell says:

    How many does this serve?

  4. Sheila says:

    So very delicious! I made this recipe for Father’s Day and husband is still longingly speaking of how good was ths dessert. Thanks, Mel!

  5. Jnl2211 says:

    I was checking to see if you had a panna cotta recipe…this is pretty similar and heavenly! I like to make a buttermilk panna cotta and spoon preserves over it too. Another great recipe, thanks Mel!

  6. Mel says:

    Sarah – I’m sorry this didn’t turn out better for you. I’m guessing that yes, the gelatin mixture probably cooled too much but I know that probably sounds strange since it says to cool completely. I guess the rule of thumb should be to let it cool completely but not get gelatinized. (Not an official word but you catch my meaning, right?)

  7. Sarah says:

    I love your site, and use your fabulous recipes all of the time. Thanks! My gelatin/water mixture turned into a thick jello consistancy when I allowed it to “cool completely”. Thus, when I mixed everything together my end result was slightly lumpy (tapioca like texture). Did I let the gelatin mixture cool too long? It still tasted heavenly….but for future reference, I’d like to know how I could improve. Thanks!

  8. Mel says:

    Stacy – thanks for checking back in to let me know that you liked this! I would have to agree with your husband. This is such a delicious elegant dessert and I’m glad it was a hit!

  9. Stacy says:

    We tried this this weekend and loved it! My husband said it was his favorite dessert ever! We also had family over tonight and served them some of the leftovers and they loved it. Thanks so much for such a great recipe!

  10. Melanie says:

    Katee – I have been dying for someone to post that they have actually tried this recipe – you are the first! Thank you! I am so, so glad it was a hit, and seriously, if it helps you achieve supermom status, then that is a raving success!

  11. Katee says:

    I made this dessert yesterday and it was decided it’s the best dessert I have ever made for my family. My youngest (3 yrs old) said, “I was the best mommy ever!” Thanks for the recipe. I hope others who try it get the same results I did. NOW I AM SUPERMOM!

  12. Stephanie says:

    I love your blog and your Aunt Marilyn’s recipes! Do you think I could use this pudding in a trifle?

  13. jaesi says:

    oh deliciousness. oh heavenly deliciousness. This will be made before Sunday…oh yes it will.

  14. Valerie says:

    Oh, yummy!! And thanks for the link to the curl instructions. I’ll have to give that a try–along with this.

  15. grace says:

    it’s funny how something so humble and seemingly simple can be so elegant and delicious! this is a magnificent creation, melanie, and a refreshing change from cookies and cakes and pies. 🙂

  16. Melanie says:

    Stephanie – yes, I believe this cream pudding would be delicious in a trifle. Just be sure to let it set up well enough before layering with other ingredients.

  17. Emily says:

    This looks amazing, I will have to try it in the next week or two!! Yum!!!

  18. LanceandMandyBird says:

    I love your blog! I drool just looking at it. I also love your Aunt Marilyn’s recipes. Thanks!

  19. Katy ~ says:

    Yummm….so rich and suave I think. Sounds elegant!

  20. Shanna says:

    Love that top pic! This looks really tasty 😉

  21. teresa says:

    what a pretty dessert!

  22. Cammee says:

    Your chocolate curls are PERFECT and I’m not even a chocolate fan! I can’t wait to try this.

    In other news…I’ve already made THE cornbread twice. Divine.

  23. Cassidy says:

    I wish I was one of you children…you eat so well!!

  24. Jeanneoli says:

    Why are you showing this when I am trying to be soooo good:-)

  25. Jan says:

    Looks delish! BTW, I submitted this recipe in the PW contest…maybe we’ll win! 🙂 Love reading your site! Thanks for the recipes!

  26. Melanie says:

    Jan – hey, thanks for submitting this recipe! That would be unbelievable if you won…I’m crossing my fingers for you.

  27. bakingblonde says:

    Love the presentation of this dessert!
    Can’t wait to serve these up!

  28. Camille says:

    Looks sooooo yummy!!!! Can’t wait to try this one!

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