Pineapple Lime Bavarian
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.
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 pecans
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.