|Substituting a mixture of fruit juice and whipped cream or dessert topping mix in place of the usual water gives Bavarian desserts a luscious, creamy texture. (It's unclear that actual Bavarians would recognize this concoction as something originating in their land, but the same can be said of the American versions of Budweiser, Hamburgers, Pizza, and Tacos. Once again, American food engineering technology has contributed something truely unique to world cuisine!)||
1 package (3 oz.) Jell-O Gelatin (any flavor) 1/4 cup sugar 1 cup boiling water 3/4 cup cold water or fruit juice 1 envelope Dream Whip Dessert Topping Mix or 1 cup whipping cream. Dissolve Jell-O Gelatin and sugar in boiling water. Add cold water. Chill until slightly thickened. Prepare dessert topping mix as directed on package or whip the cream; stir 1 1/2 cups into gelatin intil blended. Pour into a 1-quart mold or bowl, or 6 or 8 individual molds or serving dishes. Chill or freeze until firm -- about 4 hours. To serve, unmold and garnish with remaining dessert topping or cream. Makes about 4 cups or 6 to 8 servings. NOTE: If desired, 1 cup sliced or diced fresh or drained canned or frozen fruit may be folded into Bavarian before molding. The drained fruit syrup may be used in the gelatin. Bavarian Pie: Prepare Basic Bavarian, messuring and setting aside 1/4 cup gelatin before adding dessert topping, if desired. Pour Bavarian mixture into a cooled baked 8-inch pie shell; chill until set, but not firm. Then glaze top with reserved galatin. (If reserved gelatin is too stiff to spread, place container in a pan of hot water until gelatin is syrupy. Chill until firm. Garnish with remaining dessert topping. Grape Juice Bavarian It's refreshing, but also rich and satisfying. Try it soon. 1 package (3 oz.) Jell-O Lemon, Orange, or Mixed Fruit Gelatin 1/4 cup sugar 1 cup boiling water 1 cup grape juice (*) 1 cup whipping cream or 1 envelope Dream Whip Dessert Topping Mix. (*) Or use 1/2 cup grape juice and 1/2 cup water. Dissolve Jell-O Gelatin and sugar in boiling water. Add grape juice. Chill until slightly thickened. Whip the cream or prepare the dessert topping mix as directed on package; blend into gelatin. Spoon into 1-quart mold or sherbet glasses. Chill until firm. Unmold. Garnish with more whipped cream or dessert topping, if desired. Makes 4 cups or 6 to 8 servings.
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