Basic Jello Bavarian

80m
Prep Time
4h
Cook Time
5h 20m
Ready In

Recipe: #7824

October 28, 2011



"This is from the old Joys of Jell-O cookbook. The first time my mom made this, it separated into two layers, a creamy layer and a clear Jello layer. It was good that way, too! Fruit juice can be substituted for the cold water. Prep time includes time for Jello to set to the slightly thickened stage. Cook time is chilling time after pouring into mold."

Original is 7 servings

Nutritional

  • Serving Size: 1 (111.7 g)
  • Calories 166.5
  • Total Fat - 10.9 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 23.8 mg
  • Sodium - 135.8 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 8.4 g
  • Protein - 1.8 g
  • Calcium - 32.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Dissolve Jello and sugar in boiling water.

Step 2

Add cold water.

Step 3

Chill until slightly thickened, about 1 hour 15 minutes.

Step 4

Meanwhile, whip the cream.

Step 5

Stir 1 1/2 cups of the whipped cream into Jello until well-blended.

Step 6

Pour into a 1 quart mold or 6 to 8 individual serving dishes.

Step 7

Chill until firm, about 4 hours.

Step 8

Unmold and garnish with remaining whipped cream.

Step 9

Variation: Stir in 1 cup sliced or diced fruit when you add the whipped cream.

Tips


No special items needed.

0 Reviews

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