It’s a fluffy dish of sorts, dating back to the 1940s. Lightly sweet, with the crunch of crisp celery and golden toasted pecans, folded into a mound of whipped cream and cream cheese, with pops of tangy pineapple and lime breaking through.
I have a large number of family recipes, many providing very distinct memories. So much so that I would swear the spirits of my Mom or my Grandmothers are hanging out in my kitchen. This dish is Grace Pearl Powell through and through. One whiff, one taste and she is standing by my side.
Blending flavored gelatins with a variety of ingredients to create beautiful congealed salads created a fluffy dish known as Bavarians. They were quite popular from the 40s up through the 60s. This was one of Grace’s favorites dating back to the 1940s and she made it year round for every holiday table. This cold salad pairs perfectly with your Easter ham and makes a delightful addition to any spring menu.
I might have mentioned it before – I am not a fan of flavored gelatin. But the addition of gelatins as flavor enhancers can certainly be an exception. The delectable Strawberry Cake and the Strawberry Pretzel Salad we’ve written about are two favorites that benefit greatly from flavored gelatin. And this recipe is another wonderful example.Pineapple along with the tang of lime brings a bright, slightly sweet taste to this dish with a creamy fluffiness from blending whipped cream and cream cheese. Throw in a bit of crunch from chopped celery and toasted pecans and this medley of ingredients come together in a splendid way.
It’s an unusual mix of things and they all play together quite well!
Pineapple Lime Bavarian
1 large can crushed pineapple with the juice, 20-ounces about 2 cups
2 small packages lime flavored gelatin, 3-ounces each
1 cup small marshmallows
1 cup heavy cream
6 ounces cream cheese, room temperature
1 cup finely chopped celery
1 cup toasted chopped pecans
Combine the pineapple, gelatin, and the marshmallows in a small saucepan. Cook over medium-low heat until the marshmallows are melted, and the gelatin is completely dissolved, about 10 minutes, stirring frequently. Refrigerate the mixture until chilled and partially set, about an hour, stirring about every 20 minutes.
While the gelatin chills, pour the cream into a medium mixing bowl, and beat on medium speed just until it starts to thicken, about 2 minutes. Add the cream cheese.
Continue beating until stiff peaks form, about 1 to 2 minutes.
Gently fold the chilled gelatin into the whipped cream mixture, taking care not to deflate the whipped cream.
Fold in the chopped celery and the pecans.
Spoon the Bavarian into a serving dish and chill until set, about 4 hours or overnight.
Serves 6 to 8.
Pineapple Lime Bavarian
Equipment
- small saucepan
- Electric mixer
Ingredients
- 1 large can crushed pineapple with the juice, 20-ounces, about 2 cups
- 2 small packages lime flavored gelatin, 3 ounces each
- 1 cup small marshmallows
- 1 cup heavy cream
- 6 ounces cream cheese, room temperature
- 1 cup finely chopped celery
- 1 cup toasted chopped pecansÂ
Instructions
- Combine the pineapple, gelatin, and the marshmallows in a small saucepan. Cook over medium-low heat until the marshmallows are melted and the gelatin is completely dissolved, stirring frequently, about 10 minutes.
- Refrigerate the mixture until chilled and partially set, about an hour, stirring about every 20 minutes.
- While the gelatin chills, pour the cream into a medium mixing bowl, and beat on medium speed just until it starts to thicken, about 2 minutes. Add the cream cheese and continue beating until stiff peaks form, about 1 to 2 minutes.
- Gently fold the chilled gelatin into the whipped cream mixture, taking care not to deflate the whipped cream.
- Fold in the chopped celery and the pecans.
- Spoon the Bavarian into a serving dish and chill until set, about 4 hours or overnight.
