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Pineapple Bavarian Cream Recipe
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1 cn (8-1/2 oz.) crushed -pineapple 1 c Boiling water 1 pk (3 oz.) lemon-flavored Gelatin 1 c Chilled whipping cream Drain pineapple, reserving syrup. Pour boiling water over gelatin in bowl, stirring until gelatin is dis- solved. Add enough cold water to re- served syrup to measure 1 cup; stir into dissolved gelatin. Chill until al- most set. In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and pineapple into the whipped cream. Povr into 1-qt. mold or into indi- vidual molds. Chill 3 hr. or until frm. Unmold, serve with sweetened whipped cream, if you like, and gar- nish with other fruits. Serves 6 to 8 Source: Betty Crocker's Show off Desserts; 1976 Found by Fran McGee
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