Pineapple Bavarian Cream

Pineapple Bavarian Cream
1 can crushed pineapple
1 T unflavored gelatin
1 C sugar
1 pint whipping cream, whipped
Drain pineapple, reserving syrup. Soften gelatin in half the pineapple
syrup. Combine remaining pineapple syrup and sugar in saucepan; cook,
stirring, until dissolved. Dissolve gelatin in hot mixture; chill until
partially thickened. Fold pineapple and whipped cream into gelatin mixture.
Pour into pan or mold; refrigerate until firm.
Yield: 8-10 servings
Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes