Strawberry Bavarian

Suzanne Larsen


I got this out of a gourmet dessert cookbook years ago and have been making it ever since. It's a lovely dessert whether it's served in individual wine glasses or as one dessert in a pretty bowl. It's especially refreshing in the summer.

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4 individual or 8 in a large bowl
1 Hr 45 Min



3 oz
strawberry jello
1 c
boiling water
1/2 c
sour cream
1/2 pt
strawberry ice cream
1/2 Tbsp
lemon juice, freshly squeezed
10 oz
frozen strawberries (do not thaw)


1 c
heavy cream (whipping cream)
3/4 tsp
vanilla extract
1/4 c
powdered sugar
grated chocolate


1Place the Jello in a large bowl and add the boiling water. Stir until completely dissolved.
2Add the sour cream and beat until smooth.
3Cut the frozen ice cream into the Jello. Stir until melted and smooth.
4Add the lemon juice and frozen fruit.
5Quickly pour the mixture into a pitcher and then pour into 4 large capacity wine glasses or one decorative bowl. (Each glass should have an 8-ounce capacity.)

**Make sure you leave a generous amount of headroom in each glass (or bowl) for the topping.
6Refrigerate the Bavarian.

At this time, put your mixing bowl and beaters in the refrigerator to chill.
7After the Bavarian has set up, make the topping.
8In your chilled bowl, add the heavy cream, vanilla and powdered sugar.
9Whip the ingredients until the cream holds it shape.
10Remove the Bavarian from the refrigerator and top each glass or bowl with the whipped topping.
11Add some grated chocolate on the top of the whipped cream. You may also add a leaf of mint for some color.


About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Dairy
Regional Style: American