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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:
- Mix together cream cheese and dry pudding mix.
- Slow beat in milk.
- Fold in Cool Whip.
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