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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