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2 packages Junket® Vanilla Ice Cream Mix
3 cups whole milk
1-1/2 cups orange juice
3 drops orange food coloring
Combine Junket® Ice Cream Mix and milk. Stir until Ice Cream Mix is dissolved. Stir in orange juice and food coloring. Pour mixture into freezing container of ice cream maker. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.
1 package Chocolate Junket® Ice Cream Mix
1 cup cold milk
1 cup (1/2 pint) heavy cream
1/4 cup finely crushed peppermint candy
Chill bowl thoroughly. Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Add the finely crushed peppermint candy. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.
1 package Chocolate Junket® Ice Cream Mix
2 cups cold milk
1 cup (1/2 pint) heavy cream
12 teaspoons peanut butter
Chill bowl thoroughly. Warm 1/2 cup of milk and dissolve peanut butter in it. Cool and add 1/2 cup of cold milk. Add Junket® Ice Cream Mix to 1 cup cold milk, and beat with egg beater until smooth. Whip 1 cup (1/2 pint) heavy cream in a chilled bowl until it will hold its shape, do not over-whip. Mix thoroughly. Pour into freezing tray or container. Freeze to desired hardness.
1 package Vanilla Junket® Ice Cream Mix
1 cup cold whipping cream
1 cup milk
3/4 cup angel food cake (pieces)
1/3 cup candied fruits
1/3 cup maraschino cherry juice
Whip cold whipping cream until it holds its shape – do not over-whip. Add Junket® Mix for Ice Cream to milk and beat with egg beater until smooth. Mix thoroughly with whipped cream without beating. Stir in angel food cake, finely chopped candied fruits and maraschino cherry juice. Mix well and freeze.
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
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.
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.
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.
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.
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.