Recipe: Pink Bavarian Cream with Variations (from Betty Crocker Recipe Cards)

PINK BAVARIAN CREAM

1 (10 ounce) package frozen sliced strawberries, thawed
1 cup boiling water
1 (3 ounce) package strawberry-flavored gelatin
1 cup chilled heavy (whipping) cream

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

In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1-quart mold. Chill until firm.

If you wish, garnish with additional whipped cream and strawberries. 6 servings.

RASPBERRY BAVARIAN CREAM:
Substitute 1 package (10 ounces) frozen raspberries for the strawberries and 1 package (3 ounces) raspberry-flavored gelatin for the strawberry-flavored gelatin.

PINEAPPLE BAVARIAN CREAM:
Substitute 1 can (8-1/2 ounces) crushed pineapple for the strawberries and 1 package (3 ounces) lemon-flavored gelatin for the strawberry-flavored gelatin.

Source: Betty Crocker Recipe Card Library - 1971
Dessert Spectaculars #I-17 - Pink Bavarian Cream