Sunday, November 27, 2011

Bavarian Cream Pie Day

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By Diane Forrest,

My Uncle Jack is a really great guy.  Well I call him my uncle, but he isn't related, I have just known him since I was born.  When he comes for a visit I always make him Chocolate Éclairs because he makes such a fuss over them, and never shares them with anyone.  Most recipes call for a whipped cream filling, but I prefer the Bavarian cream filling in mine.  Bavarian cream is a cross between pudding and mousse.  True Bavarian creams first appeared in the U.S. in Boston Cooking School cookbooks, by Mrs. D.A. Lincoln, 1884.  Until today I thought Bavarian cream only came in vanilla, however, after doing so research, I learned that it can be any flavor you like.  Not only that, but fruits can also be added to the mix.   Below is a recipe for a quick Bavarian Cream.

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Today is Bavarian Cream Pie day.  Why not try this recipe, or one of your own, and try this instead of leftover pumpkin or pecan pie.

Bavarian Cream

Ingredients:
  • 8 ounces cream cheese, softened
  • 2 (3 1/2 ounce) packages instant pudding mix
  • 3/4 cup milk
  • 12 ounces Cool whip, thawed


Directions:
  1. Mix together cream cheese and dry pudding mix.
  2. Slow beat in milk.
  3. Fold in Cool Whip.
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