Pineapple Bavarian Cream
pineapple, canned, crushed
heavy whipping cream
Drain pineapple, reserving syrup.
Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin.
Chill until almost set.
In chilled bowl, beat cream until stiff. Beat gelatin until foamy.
Fold gelatin and pineapple into the whipped cream.
Pour into 1 litre mold or into individual molds.
Chill 3 hr. or until formed.
Serve with sweetened whipped cream, if you like, and garnish with other fruits.