Bavarian Cream

Bavarian Cream
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    to 10 servings


  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon grated lemon peel
  • 1 pkg. (3 oz.) lemon gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon lemon juice
  • 1 cup (12-oz. jar) raspberry jelly, divided


BEAT cream cheese, sugar and lemon peel in large mixer bowl until smooth. Dissolve gelatin in boiling water in medium bowl; add cold water. Gradually add gelatin mixture to cream cheese mixture; beat until smooth. Refrigerate mixture to a consistency of unbeaten egg whites.

POUR evaporated milk into small mixer bowl; place beaters into evaporated milk. Freeze for about 15 to 20 minutes or until ice crystals form around edges of bowl. Beat on high speed until soft peaks form. Add lemon juice; continue beating an additional 2 minutes or until mixture is stiff. Immediately fold into gelatin mixture. Spoon into 6-cup mold. Refrigerate for at least 2 hours or until firm.

TO SERVE: Dip knife in warm water and run knife around rim; gently shake to loosen. Invert onto serving dish. Stir jelly until smooth. Pour 1/4 cup over top of mold. Serve with remaining jelly.

Nutritional Information

% Daily Value *

  • Total Fat 11g 17%
  • Saturated Fat 7g 36%
  • Cholesterol 35mg 12%
  • Sodium 110mg 5%
  • Carbohydrates 36g 12%
  • Dietary Fiber 0g 0%
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 8%
  • Iron 2%
  • Sugars 34g
  • Protein 3g

* Percentage Daily Values are based on a 2000 calorie diet.