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Lemon Bavarian Cream with Raspberry Sauce

Lemon Bavarian Cream with Raspberry Sauce
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 6
Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries.
Updated May 18, 2016


  • 1 box (3 oz) Jell-O™ lemon-flavored gelatin
  • 3/4 cup boiling water
  • 2 cups ice cubes
  • 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 2 cups Cool Whip lite frozen whipped topping, thawed
  • 1 package (10 oz) frozen raspberries in syrup, thawed
  • 1 tablespoon powdered sugar
  • Fresh raspberries, if desired
  • Fresh mint leaves, if desired


  • 1
    In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
  • 2
    With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
  • 3
    Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
  • 4
    Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.

  • Strawberries can be used in the sauce instead of the raspberries.
  • The sauce can be made up to one day in advance. Cover and refrigerate it until serving time.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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