- 2 cups heavy cream
- 3/4 cups sour cream
- 1 and 1/4 cup Dillman Farm Blackberry Preserves
- 2 tsp orange zest
- 11 oz of vanilla wafers
- 1 cup fresh blackberries
1. For filling: In a large bowl beat heavy cream with beater until stiff peaks form. Fold in sour cream, 3/4 cup preserves, and orange zest.
2. Spread 1 and 1/3 cups of filling into 9 inch pie plate. Top with a layer of vanilla wafers, another 1 and 1/3 cups of filling, and remaining preserves. Repeat twice with wafers and filling, saving some wafers for topping.
3. Chill, covered, 8-24 hours. Serve topped with remaining wafers and fresh blackberries.