Bavarois

This is a cream dessert with a gelatin base. Adapted from American Home magazine probably dating back to the 1940’s.  I added the full 8 ounce package of cream cheese instead of 3 ounces that it originally stated, to give it a creamier texture. I also would advise to chop the cherries.

 

Bavarois

  • Servings: 10 to 12
  • Difficulty: easy
  • Print

IMG_0384

 

Ingredients

  • 1 package cherry flavored gelatin
  • 1 cup boiling water
  • 1 1/2 cups black cherry juice from canned black cherries
  • 1 8 ounce package of cream cheese
  • 2 cups of chopped canned black cherries, pitted and  well drained

 

Directions

  1. Dissolve the gelatin in boiling water.
  2. Using an electric beater mix the cream cheese and juice, and add the dissolved gelatin.
  3. Stir in the cherries and pour into an 8 inch ring mold. Chill in the refrigerator until firm.
  4. Unmold and serve with whipped cream.

 

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