Cherry-Pineapple Bavarian

Cherry-pineapple Bavarian Recipe

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Carol Jenkins


This recipe dates back to the 1950's. It is refreshing on a hot summer day.


★★★★★ 2 votes



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  • 2 pkg
    knox gelatine
  • 1/2 c
    cold water
  • 1 can(s)
    crushed pineapple in syrup (20 oz.)
  • 3/4 c
  • 1/4 tsp
  • 1 Tbsp
    lemon juice
  • 1 tsp
  • 1/2 c
    maraschino cherries, sliced
  • 1/4 c
    maraschino cherry juice
  • 1 c
    whipping cream, whipped

How to Make Cherry-Pineapple Bavarian


  1. Soften gelatine in cold water. Drain pineapple and save the crushed pineapple for step 3. Measure pineapple juice; add maraschino cherry juice and enough water to make a total of 1 and 1/2 cups.
  2. Heat juice over low heat; add gelatine and stir until gelatine is dissolved. Stir in sugar, salt, lemon juice and vanilla. Pour into mixing bowl and chill until slightly thickened.
  3. Beat juice mixture with electric mixer until light and fluffy. Fold in crushed pineapple, cherries and whipped cream.
  4. Pour into cold water-rinsed 1 and 1/2 quart mold and chill until firm. Unmold on serving platter.

Printable Recipe Card

About Cherry-Pineapple Bavarian

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Southern

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