Basic Bavarian And Variations

Dissolve Jell-O gelatin and sugar in boiling water. Add cold water. Chill until slightly thickened.

Prepare the topping mix as directed on package, or whip the 1 cup of cream, stir 1 1/2 cups into gelatin until blended. Pour into a 1 quart mold or bowl, or 6 individual molds or serving dishes. Chill until firm, about 4 hours.

To serve, unmold and garnish with remaining whipped topping or whipped cream.

Note: If desired, 1 cup sliced or diced fresh or drained canned or frozen fruit may be folded into Bavarian before molding. The drained fruit syrup may be used in the gelatin.

For Bavarian Pie, Prepare Basic Bavarian, measuring and setting aside 1/4 cup gelatin before adding whipped topping, if desired. Pour Bavarian mixture into a cooled baked 8-inch pie shell. Chill until set, but not firm. Then glaze top with reserved gelatin. If reserved gelatin is too stiff to spread, place container in a pan of hot water until gelatin is syrupy.

Chill mold until firm. Garnish with remaining whipped topping.

Rainbow Bavarians, Prepare Basic Bavarian twice, using a different flavor Jell-O in each (such as strawberry in one recipe and lime in the other recipe. Then layer the different flavor Bavarians in a 2 quart mold or bowl, parfait or other tall glasses, or serving dishes. Chill until firm.

Unmold and garnish with remaining whipped topping. Makes 12 servings.

Two Tone Desserts: Prepare 1 package (3 oz) Jell-O gelatin, any fruit flavor, as directed on package, pour into 12 individual molds or sherbet glasses, only partially filling each. Chill until set, but not firm. Meanwhile, prepare the same or another flavor of Basic Bavarian, pour over set gelatin in molds. Chill until firm. Unmold and garnish with the remaining whipped topping.

Crown Jewel Bavarian: Prepare desired flavor of Jell-O gelatin and pour into 8-inch square baking dish, chill until firm. Before cutting cubes, prepare basic Bavarian. Then cut gelatin into 1/2" cubes and fold into Bavarian before it sets. Pour into a 1 1/2 quart mold or 12 individual molds or serving dishes. Chill until firm. Unmold, top with remaining whipped topping.