Pie Glaze

Stir contents of package into 1¾ cups cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fold in 4 cups sliced fresh strawberries or other fresh fruit. Pour into 9-inch baked pie crust. Chill 3-4 hours or until firm. Garnish with whipped topping. Well-drained canned or frozen fruit, coconut and nuts can also be folded into Danish Dessert.

Pie Filling

Stir contents of package into 1 cup cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly.

After boiling 1 minute, immediately pour into 9-inch baked pie crust. Chill.

Fruit Sauce

Stir contents of package into 2 1/2 cups cold water or fruit juice in medium saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fold in 4 cups sliced fresh strawberries or other fresh fruit.

For more flavor, add 1 lemon slice or 1/2 stick cinnamon while cooking. Serve sauce warm or chilled over cake, ice cream, bread pudding or rice pudding.

Ruby Whipped Cream Cheese Pie

1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, either flavor
2 packages (3 oz. each) cream cheese, softened
1/2 cup sugar
1/2 pint (1 cup) whipping cream, whipped
1 baked 9-inch pie crust
Prepare Junket® Danish Dessert according to package directions for pie filling. Cool slightly. In small mixing bowl, beat cream cheese and sugar until well blended. Gently fold in whipping cream. Set aside 1 cup cream cheese mixture. Spread remaining cream cheese mixture in baked pie crust. Spoon Danish Dessert evenly over top. Garnish with reserved cream cheese mixture. Chill 3 to 4 hours or until firm.

Strawberry Dessert Recipe

1 package (3 ounces) ladyfingers, split
1 package (4-3/4 ounces) strawberry Junket® Danish Dessert
1-3/4 cups cold water
2 pints fresh strawberries, sliced
1 carton (8 ounces) frozen whipped topping, thawed
Additional sliced strawberries, optional
Place ladyfingers in a single layer in a 9×13-inch dish; set aside. In a saucepan, bring Junket® Danish Dessert Mix and water to a boil. Cook and stir for 1 minute. Cool for 4-5 minutes; fold in strawberries. Spoon over ladyfingers; spread gently. Cover and refrigerate for 3-4 hours. Spread with whipped topping. Garnish with additional strawberries if desired. Yield: 12-15 servings.

…Submitted by Bernadette

Strawberry Pound Cake Dessert

6 cups pound cake cubes (about 12-oz. cake, cut into 1/2 inch cubes)
Cold water
1 package (16 oz.) frozen sliced strawberries, thawed and drained, reserving syrup
1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, strawberry flavor
2 bananas, sliced
3/4 cup whipping cream, whipped OR 1-1/2 cups whipped topping
1/4 cup chopped nuts
Arrange cubes of pound cake in 9x9x2-inch pan. Set aside. Add water to reserved strawberry syrup to measure 2 cups. Combine with contents of Junket® Danish Dessert package in medium-size saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Stir in strawberries and bananas. Spoon mixture evenly over pound cake. Chill thoroughly. Spread whipped cream evenly over Danish Dessert mixture. Sprinkle with nuts. Chill until serving time. Cut into squares.

Strawberry Pizza

1 cup flour
1/2 cup confectioners’ sugar
1/2 cup melted butter
1 (8 oz) package cream cheese
1/2 cup sugar
2-1/2 cups sliced strawberries
1/2 package (2 oz) Junket® Strawberry Danish Dessert Mix
1 cup water
Preheat oven to 350° F. In a medium bowl, mix together the flour and confectioners’ sugar. Stir in melted butter. Press the mixture evenly into a 12-inch pizza pan. Bake in oven for 15 minutes. Let cool. In a small bowl, beat together the cream cheese and sugar until smooth. Spread over cooled crust. Arrange strawberries over cream cheese layer. Combine the Junket® Danish Dessert Mix and water in a small saucepan. Bring to a boil, stirring frequently. Boil and stir 1 minute. Pour mixture over strawberry layer. Chill before serving.

Strawberry Pie

1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, strawberry flavor
4 cups sliced fresh strawberries
1 baked 9-inch pie crust
Prepare Junket® Danish Dessert according to package directions for pie filling. Cool slightly. Fold in strawberries. Spoon into baked pie crust. Chill 3 to 4 hours or until firm.

Strawberry Ice Cream Shake

1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, strawberry flavor
1 cup halved fresh strawberries
1 quart (4 cups) vanilla ice cream, slightly softened
1 cup milk
Prepare Junket® Danish Dessert according to package directions for pudding. Chill. Measure half the pudding (about 1 cup) into blender container. Add half the strawberries, half the ice cream and half the milk. Blend until smooth. Serve immediately. Repeat using the remaining pudding, strawberries, ice cream and milk.

Pink Cloud Pudding

1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, strawberry flavor
1 package (8 oz.) cream cheese, softened
2/3 cups sugar
1 package (10 oz.) frozen strawberries, thawed (do not drain)
1 tablespoon lemon juice
1/2 pint (1 cup) whipping cream, whipped
Prepare Junket® Danish Dessert according to package directions for pie filling. Cool 15 minutes. Mix together cream cheese and sugar until smooth and creamy. Gradually beat in Danish Dessert and strawberries, including syrup and lemon juice. Fold in whipped cream. Pour into 1-1/2-quart soufflé dish or casserole. Chill. Garnish each serving with a fresh strawberry, if desired.