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Pineapple Bavarian Cream

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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

Contributed by: Edit

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