In small mixing bowl, beat the whipping cream with electric mixer ... Cool for 20 minutes. Spoon filling into baked crust; chill at least 3 hours before serving. Garnish with sliced fruit ...

Set aside. To make the filling, in a mixing bowl, blend together cream cheese, egg, sugar, vanilla and cinnamon until a smooth batter forms. Pour batter onto crust. To making the topping ...

In a large bowl or using ... cream in batches and pour into the mold of your choosing. Refrigerate for 4 to 5 hours to set. Garnish the top to make it pretty with candied fruits. Each portion of ...

The pie can be prepared up to five days ahead of serving, and the Bavarian cream up to a day ahead ... A purchased pound cake works just fine in this recipe.

Liliha Bakery’s peach Bavarian cake uses a very light cream filling and frosting ... use whipped evaporated milk and orange Jell-O. This recipe, based on these recipes and my own tinkering ...