Strawberry Bavarian Cream Pie

Strawberry Bavarian Cream Pie

Strawberry Bavarian Cream Pie Recipe

This chilled summer dessert looks as good as it tastes! It's an easy no-bake recipe that makes an elegant dessert.

  • 1 box strawberry flavor gelatin - 4 serving size
  • 1/4 cup sugar
  • 1 cup boiling water
  • 1/4 cup cold water
  • 1 - 8 oz. container frozen non-dairy whipped topping, thawed
  • 1 pint strawberries - washed, hulled and sliced lengthwise
  • 1 baked 9" pie shell
  • extra strawberries for garnish (optional)

Preparation -
In a large mixing bowl, dissolve the gelatin and sugar in the boiling water. Add the cold water, then place the mixture in the refrigerator to chill until thickened. Remove from the refrigerator and, using an electric mixer at medium speed, beat the thickened jello until it's about double in volume. Whisk in 1 cup of the thawed whipped topping. Place it back in the refrigerator and chill for about 1-1/2 to 2 more hours or until the mixture will mound easily. Place the sliced strawberries in the bottom of the baked pie shell. Spoon the whipped jello mixture over the berries in the pie shell. Refrigerate for at least 4 hours before serving. Garnish with the remaining whipped topping and a few additional strawberries, if desired. Serve chilled.


Nordic Ware 10-in. Natural Commercial Bakeware Pie Pan with Storage LidNordic Ware 10-in. Natural Commercial Bakeware Pie Pan with Storage Lid
Bake and store your homemade pies in this 10-in. Pie Pan with Storage Lid from NordicWare. Keep your pie in the same pan when you store it. The domed cover is deep enough to accommodate meringue pies and cream-topped pies. It's air-tight so the pie will retain its freshness and flavor.





You Should Also Read:
The Home Cooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
It's Fresh Strawberry Season

RSS
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2021 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.