Bavarian Cream

Bavarian Cream
Makes:
8
to 10 servings
Prep Time:
10
minutes
Total Time:
130
minutes
based on 4 reviews
1
This Bavarian Cream recipe is a simple-to-prepare gelatin dish made with evaporated milk. Great for the holidays or any special occasion.

In this recipe:

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Ingredients:

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon grated lemon peel
  • 1 pkg. (3 oz.) lemon gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon lemon juice
  • 1 cup (12-oz. jar) raspberry jelly, divided

Directions:

BEAT cream cheese, sugar and lemon peel in large mixer bowl until smooth. Dissolve gelatin in boiling water in medium bowl; add cold water. Gradually add gelatin mixture to cream cheese mixture; beat until smooth. Refrigerate mixture to a consistency of unbeaten egg whites.

POUR evaporated milk into small mixer bowl; place beaters into evaporated milk. Freeze for about 15 to 20 minutes or until ice crystals form around edges of bowl. Beat on high speed until soft peaks form. Add lemon juice; continue beating an additional 2 minutes or until mixture is stiff. Immediately fold into gelatin mixture. Spoon into 6-cup mold. Refrigerate for at least 2 hours or until firm.

TO SERVE: Dip knife in warm water and run knife around rim; gently shake to loosen. Invert onto serving dish. Stir jelly until smooth. Pour 1/4 cup over top of mold. Serve with remaining jelly.


Reviews:

Review This Recipe

Bavarian Cream

 Star(s)

Jane Evenson from MAPLE FALLS, WA

I wanted something quick and easy for dessert ,but I wanted something different.I found all those things in this recipe.It was delicious.

Read More Reviews

Review This Recipe
  •  Star(s)

    bavarian cream

    Pam Hampton from Meadview, AZ

    I was baking a special birthday cake for my husband and he wanted a chocolate cake with chocolate pudding filling and maybe a raspberry chocolate frosting. I made the Bavarian cream recipe, added 4 drops raspberry oil plus 1/4 cup dutch chocolate and 1/8 cup black chocolate. I put 1/2 the recipe between the two layers. I put the other half on the top. When I made the chocolate frosting, I added 3 drops raspberry oil and frosted the sides. When it was time to serve it, I added a border of fresh red raspberries with a candle in each one, I put a spoonful of whipped cream in the middle with a mint leave out of my spice garden on top. I served it with vanilla ice cream that I made from the recipe on this site. The cake and frosting were brand name mixes that I put my own touch to. I had no leftovers! I also tried this recipe with a vanilla cake. There is so much you can do with this recipe!

  •  Star(s)

    wonderful

    Jerry Rosen from SWAMPSCOTT, MA

    This was by far one of the best recipes we have tried

  •  Star(s)

    Bavarian Cream

    Jane Evenson from MAPLE FALLS, WA

    I wanted something quick and easy for dessert ,but I wanted something different.I found all those things in this recipe.It was delicious.

  •  Star(s)

    Bavarian Cream

    Regina Koza from Salem, OH

    I have been looking for this recipe for years. I have made something familiar to this but without the cream cheese in the recipe. I know I will enjoy this one very much.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 250
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 7g (36% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 110mg (5% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 34g
  • Protein: 3g
  • Vitamin A: 8% of DV
  • Vitamin C: 2% of DV
  • Calcium: 8% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Bavarian Cream

Ingredients

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon grated lemon peel
  • 1 pkg. (3 oz.) lemon gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon lemon juice
  • 1 cup (12-oz. jar) raspberry jelly, divided

 

Directions

BEAT cream cheese, sugar and lemon peel in large mixer bowl until smooth. Dissolve gelatin in boiling water in medium bowl; add cold water. Gradually add gelatin mixture to cream cheese mixture; beat until smooth. Refrigerate mixture to a consistency of unbeaten egg whites.

POUR evaporated milk into small mixer bowl; place beaters into evaporated milk. Freeze for about 15 to 20 minutes or until ice crystals form around edges of bowl. Beat on high speed until soft peaks form. Add lemon juice; continue beating an additional 2 minutes or until mixture is stiff. Immediately fold into gelatin mixture. Spoon into 6-cup mold. Refrigerate for at least 2 hours or until firm.

TO SERVE: Dip knife in warm water and run knife around rim; gently shake to loosen. Invert onto serving dish. Stir jelly until smooth. Pour 1/4 cup over top of mold. Serve with remaining jelly.

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