Strawberry Bavarian
Source: Betty Crocker
Servings: 8

10 ounces frozen strawberries (sliced in syrup)
1 cup boiling water
3 ounces strawberry gelatin powder
1 cup whipping cream

Drain strawberries reserving syrup. Pour boiling water over gelatin in bowl, stirring until dissolved. Add enough cold water to reserved strawberry syrup to make 1 cup; stir into dissolved gelatin. Chill until almost set.

In chilled bowl, beat cream until stiff, if using. Beat gelatin until foamy. Fold gelatin and strawberries into cream.

Pour into 1 quart mold or individual dishes. Refrigerate until firm. Serve with additional whipped topping.