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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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