Title: Pineapple Bavarian Cream
Categories: Dessert
Yield: 6 Servings

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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