Recipe: Bavarian Cream Pudding, Pineapple Bavarian Cream Pudding, Caramel Bavarian Cream Recipe, Bavarian Cream Dessert - Some Recipes for Dear Tracy

BAVARIAN CREAM PUDDING

CRUST:
1 c. flour
1/2 c. finely chopped nuts
1/2 c. melted butter (NOT- butter)

Mix together and press in bottom of rectangular Pyrex dish. Bake at 375 degrees until light brown. Cool approximately 15 minutes.

FIRST LAYER:
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Beat until light and fluffy and fold in 1 (8 oz.) carton Cool Whip. Spread mixture over crust.

SECOND LAYER:
2 sm. pkg. instant pudding mix
2 1/2 c. milk

Use whatever pudding you desire: chocolate, pistachio, butterscotch or whatever. Mix until thick and spread over cream mix.

TOPPING:
1 (4 oz.) carton Cool Whip

Using real whipped cream with minimal amount of sugar is delicious but not "low cal" like Cool Whip. Sprinkle with chopped nuts.

Pineapple Bavarian Cream Pudding

16 oz. crushed pineapple with its juice (undrained)
1 8-oz container of Fat-Free Cool Whip
1 small pkg. Sugar-Free Vanilla Pudding

Combine the pineapple, its juice and the sugar-free vanilla pudding mix together. Blend well. Fold in the fat-free Cool Whip. Chill. Yum!

Caramel Bavarian Cream Recipe

1/4 box of gelatine
1/2 cup of boiling water
1/4 cup of cold water
1/2 cup of chopped almonds
2/3 cup of sugar
1 1/2 cups of double cream

Soak the gelatine in the cold water. Cook the sugar to caramel; add the boiling water and let simmer to a syrup; add the softened gelatine and the nuts; set into ice water and stir until beginning to set; fold in the cream, beaten firm. When the mixture will hold its shape, turn into a mold. For a more elaborate dish, line the mold with ladyfingers. When unmolded decorate with a cup of cream, beaten stiff, and slices of candied cherries. Set the cream in place with pastry bag and star tube.

Orange Marmalade Bavarian Cream Recipe

1/4 package of gelatine (scant measure)
1 cup of orange marmalade
1 tablespoonful of lemon juice
1/4 cup of cold water
1 cup of double cream

Soften the gelatine in the cold water and dissolve over hot water; add the marmalade and fold in the cream, beaten firm. Turn into a mold lined with paper. Strawberry preserves may be used in the same way.

Bavarian Cream Dessert
Presented by Sharon Kofford
on March 24, 1999

1 cup flour
1 square butter (1/2 cup)
1 cup nuts, chopped
8 ounces cream cheese
1 cup powdered sugar
1 cup whipping cream (whipped) or cool whip
1 package chocolate pudding mix (large)
1 package vanilla pudding mix (large)
3 cups milk
additional whipped cream and grated chocolate bar (optional)

1. Mix together flour, butter and nuts. Spread in bottom of 9 X 13" baking dish. Bake at 350 degrees for 20 minutes. Set aside until cool.

2. Mix together softened cream cheese and powdered sugar. Fold in 1 cup whipped cream. Set aside until crust is cool.

3. Mix chocolate pudding mix and vanilla pudding mix with 3 cups of milk. Cook until thick. Set aside to cool.

Bottom layer baked crust.

2nd layer cream cheese mixture

3rd layer cooled chocolate - vanilla pudding

4th (optional) additional whipped cream and grated chocolate

5. Refrigerate at least 6 hours.