Serves: 8
Total Calories: 226
1. Chill small mixing bowl and beaters of electric mixer.
2. Drain strawberries, reserving syrup. Measure syrup. Add enough water to equal 1 cup liquid. In small saucepan bring liquid to boiling. Remove from heat. Stir in gelatin until dissolved.
3. In medium bowl gradually stir ice cream into gelatin mixture. Stir in strawberries. If necessary, refrigerate until partially set.
4. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold half of whipped cream into ice cream mixture. Spread in crust. Refrigerate pie and remaining whipped cream at least 2 hours or until pie is set.
5. Garnish pie with remaining whipped cream. Store in refrigerator
This Strawberry Bavarian Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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