Danish Dessert Puffs

1 package Junket® Danish Dessert
6 medium size cream puff shells
1 pint (2 cups) water
1/4 cup whipped cream
Prepare Junket® Danish Dessert according to package directions, and when firm and ready to serve, use as a filling for puff cases. Garnish with a small spoonful of whipped cream and a spoonful of Danish Dessert.

Danish Dessert Cake

1 package (18-1/2 oz.) yellow or white cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, either flavor
1 cup sifted confectioners’ sugar
4 teaspoons warm water
First place first 5 ingredients in large bowl of electric mixer. Stir to combine. Beat at medium speed for 3 minutes. Pour into well-greased and floured 10×14 pan. Bake in oven at 350° F about 45 minutes or until wooden pick inserted near center comes out clean. Remove from oven. Cool 10 minutes before removing from pan. Invert onto serving plate. Stir together sugar and warm water. Drizzle over cake.

Danish Angel Cake

One 8-inch angel food tube cake
Cold water
1 package (10 oz.) frozen raspberries, thawed (do not drain)
1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix, raspberry flavor
1/2 pint (1 cup) whipping cream
2 tablespoons sugar
Cut about 2 inches down into cake, 1/2” to 3/4” from edges. Scoop out cake crumbs with fork. Place cake on serving plate and set aside. Add water to raspberries including 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. Fill cake with Danish Dessert mixture. Chill at least 3 hours. Whip cream with sugar. Spread over sides and top of cake. Chill.

Christmas Cake

1 package Junket® Danish Dessert
2 round layer white cakes
1 pint (2 cups) water
Make up your favorite white cake and cool thoroughly. Prepare Junket® Danish Dessert according to package directions, allowing it to stand until quite firm, at least 12 hours. Spread between layers of cake. Cut into pieces about the size of a piece of cake and serve at once.

Ambrosia Pie

1 package (4-3/4 oz.) Junket® Danish Dessert pie glaze mix,
either flavor
1/2 cup mandarin orange segments, well drained
1 can (8-1/4 oz.) crushed pineapple, well drained
1-1/2 cup sliced bananas
1 baked 9-inch pie crust
2 tablespoons toasted flaked coconut
Prepare Junket® Danish Dessert according to package directions for pie filling. Cool slightly. Fold in orange segments, pineapple and bananas. Spoon into baked pie crust. Chill 3 to 4 hours or until firm. At serving time, garnish with toasted coconut.

Raspberry Torte

Preheat oven to 350º. Grease 9×13 pan – I use Pam. Whip egg whites to stiff peaks then add vanilla and baking powder. Slowly add sugar. Fold in crackers and nuts. Spread in pan and bake for 30 minutes. Cool overnight. Top with whipped cream and Danish Dessert. (See box above. If you’ve never made it, you’ll wonder why after you see how easy and tasty it is. You can add 2-3 cups of fresh or frozen berries to make this dessert even better. I like the frozen tri-berry mix from Costco.)

Hint: There’s another recipe for this dessert floating around the Internet. The ingredients vary by adding an extra cup of cracker crumbs and substituting 1/2 teaspoon cream of tartar for the baking powder. You know the old adage, “If it’s not broken, don’t fix it?” I tried that recipe last night and it wasn’t nearly as good.

 

Raspberry Torte
from Diane Day Cooper of Draper, UT

Floating Island Punch

1 package Junket® Danish Dessert, either flavor
2 cups apricot nectar
1 cup unsweetened pineapple juice
1 bottle (32 oz) ginger ale, chilled pineapple sherbet
Prepare Junket® Danish Dessert according to package directions, using the apricot nectar and the pineapple juice instead of water. Chill. Pour into punch bowl. Gradually stir in ginger ale. Top with scoops of sherbet.