Looking for a recipe for Strawberry Bavarian Cream?

Back in Jr High or High School my sister's Home Ec class made this. My sister cannot find her recipe but it was one of her favorites. This is from the early 70's. Obviously it has jello strawberries and I dont know what else. Does anyone remember/know about this type of recipe?
Looking for a recipe for Strawberry Bavarian Cream?
The first recipe uses Jello and the second is more of a 'gourmet' version:

Strawberry Bavarian Cream



1 small box strawberry Jell-O

1/4 cup sugar

1 cup boiling water

3/4 cup cold water

3/4 cup heavy whipping cream or Dream Whip



In a small bowl, stir together Jell-O and sugar. Stir in boiling water and continue stirring until completely dissolved.

Add cold water, and refrigerate until slightly thickened.



Beat the whipping cream until fluffy peaks hold, or prepare 1 package of Dream Whip according to package directions and stir in 1 1/2 cups. (Note: 1 1/2 cups Cool Whip may be substituted).



Stir until well blended. To make unmolding easier, lightly coat one large mold or several individual sized molds with mayonnaise or salad dressing. Pour Jell-O mixture in and refrigerate until firm.



Strawberry Bavarian Cream

Ingredients:

1 env. unflavored gelatin

6 tbsp sugar

1/8 tsp salt

2 eggs, separated

1/4 c. water

1 pkg (10 oz) frozen sliced strawberries, thawed

1 tsp grated lemon rind

1 tbsp plus 2 tsp fresh lemon juice

Red food coloring

1 c. whipping cream

Fresh strawberries



Directions:

In top of double boiler mix thoroughly the gelatin, 4 tbsp of the sugar, and salt.



Beat the yolks with the water and add to the falatin mix. Add the strawberries. Cook over boiling water, stirring constantly, until gelatin is thoroughly dissolved and mixture coats a metal spoon, about 8 min.



Remove from heat and add lemon rind and juice. Pour into a dish and chill to the consistency of unbeaten egg whites. Stir in a few drops of coloring.



Beat egg whites till stiff and beat in two tbsp sugar. Fold gelatin mix into egg whites.



Whip the cream stiff and fold into the mixture. Pour into a 5-cup mold. Chill until firm, or overnight.



If fresh strawberries are in season, use for garnish.
Reply:Strawberry Bavarian Cream

Ingredients

1 10oz. Pkg. sliced strawberries thawed

1 c. Boiling water

1 3oz. Strawberry jello

1 c. Chilled whipping cream



Preparation

Drain strawberries, keeping syrup. Pour boiling water over jello to dissolve, add cold water to strawberry syrup to make one cup. Add strawberry syrup to jello. Chill til partially set.

In a chilled bowl, beat cream to form beaks.

Beat gelatin til foamy.

Fold cream into gelatin.

Pour into 1 quart mold
Reply:Strawberry Bavarian Cream







Ingredients

1 10oz. Pkg. sliced strawberries thawed

1 c. Boiling water

1 3oz. Strawberry jello

1 c. Chilled whipping cream



Preparation

Drain strawberries, keeping syrup. Pour boiling water over jello to dissolve, add cold water to strawberry syrup to make one cup. Add strawberry syrup to jello. Chill til partially set.





In a chilled bowl, beat cream to form beaks.





Beat gelatin til foamy.





Fold cream into gelatin.





Pour into 1 quart mold
Reply:the second recipe that Claire gave sounds perfect! I think I may try the to layer between to pancakes, then top with strawberry syrup
Reply:STRAWBERRY BAVARIAN CREAM



3 env. Knox gelatin

1 c. cold water

1 c. sugar

1/4 tsp. salt

2 c. mashed strawberries

2 tbsp. lemon juice

2 c. whipping cream

Whole berries, optional as garnish



Sprinkle gelatin on cold water to soften. Place over low heat, stirring until dissolved. Remove from heat.

Add sugar and salt to gelatin until dissolved. Stir in mashed strawberries and lemon juice. Chill until consistency of unbeaten egg white.



Whip cream, fold into thickened mixture, pour into 2 quart mold. Chill until firm. Unmold onto serving plate and garnish with whole fresh strawberries.



OR



STRAWBERRY BAVARIAN CREAM



1 (10 oz.) pkg. frozen sliced strawberries, thawed

1 c. boiling water

1 (3 oz.) pkg. strawberry flavored gelatin

1 c. chilled, whipping cream or 1 (2 oz.) env. dessert topping mix



Drain strawberries, reserving syrup. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.

In chilled bowl, beat cream until stiff. (If using dessert topping mix, prepare as directed on package.) Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream.



Pour into 1 quart mold or into individual molds. Chill until firm. Unmold; if desired, serve with custard and garnish with strawberries or other fruits.



Can substitute raspberries.



OR



STRAWBERRY BAVARIAN CREAM



1 env. unflavored gelatin

1/4 c. cold water

1 (10 oz.) pkg. frozen strawberries, thawed

1 tbsp. sugar

1 tsp. lemon juice

1 c. whipping cream



Soften the gelatin in cold water. Drain the juice from the strawberries and heat just to a boil. Dissolve the gelatin completely in the hot juice. Chill until the mixture begins to thicken just a little. Beat with electric mixer until firm. Whip whipping cream until stiff. Fold the stiff whipping cream into the gelatin mixture. Chill in a mold or sherbet glasses.



JM