Peach Bavarian

Peach Bavarian

1 1-lb 13-oz can sliced peaches

1 3-oz pkg. lemon gelatin

2 T sugar

Dash of salt

1 C heavy cream, whipped

Drain peaches, reserving � C syrup. Dissolve gelatin, sugar and salt in 1 cup boiling water; stir in reserved peach syrup. Pour about � cup gelatin mixture into 1-quart mold; arrange 8 peach slices in mold. Chill until almost firm. Chill remaining gelatin mixture until partially thickened. Dice remaining peaches; fold diced peaches and whipped cream into thickened gelatin mixture. Pour over peach layer in mold; refrigerate until firm.

Yield: 8 servings

Cookbook: The Illustrated Encyclopedia of American Cooking

Typed By: Susan

Contributed by:

 * Catsrecipes Y-Group