Browse Categories
 
Just like Mother
 used to make
Danish Dessert Recipes
 
Raspberry Torte
from Diane Day Cooper of Draper, UT
 
Preheat oven to 350º. Grease 9x13 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 t cream of tartar for the baking powder. You know the old addage, "If it's not broken, don't fix it?" I tried that recipe last night and it wasn't nearly as good.

 
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 table spoons 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.


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.


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 3/3 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 1minute,
stirring constantly. Cool slightly. Fill cake with "JUNKET"
Danish Dessert mixture. Chill at least 3 hours. Whip cream
with sugar. Spread over sides and top of cake. Chill.

 
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 x 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 Dessert Puffs

1 package "JUNKET" Danish Dessert
6 medium size cream puff cases
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.
Floating Island Punch
1 package Danish Dessert (Straw or Rasp)
2 cups apricot nectar
1 cup unsweetened pineapple juice
1 bottle (32 oz) ginger ale, chilled
pineapple sherbet
Prepare 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.

 
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
direction for pie filling. Cool 15 minutes. Mix together
cream cheese and sugar until smooth and creamy. Gradually
beat in "JUNKET" 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.


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 "JUNKET" Danish Dessert evenly over top. Garnish with
reserved cream cheese mixture. 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.
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 Pizza

1 cup flour
1/2 cup confectioner's sugar
1/2 cup melted butter
1 (8oz) package cream cheese
1/2 cup sugar
2 1/2 cups sliced strawberries
1/2 package (2oz) Strawberry Danish Dessert Mix
1 cup water
Preheat oven to 350 degrees. In a medium bowl, mix together
the flour and confectioner's 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 danish 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 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 "JUNKET" Danish
Dessert mixture. Sprinkle with nuts. Chill until serving
time. Cut into squares.

 
Tutti-Frutti Danish Dessert Cookies

1 package "JUNKET" Danish Dessert
1 pint (2 cups) cold water
2 small (8 oz.) cans fruit cocktail (well drained)
Prepare "JUNKET" Danish Dessert according to package
directions. Immediately on removing from stove, stir in fruit
cocktail. Let set about 8 hours in refrigerator and use as
filling for the following cookies:
1 cup butter
2 cups sugar
2 eggs
4 tablespoons milk
1 teaspoon salt
4 teaspoons baking powder
3 1/2 cups flour
1 teaspoon vanilla
Let butter stand at room temperature until soft. Beat in
sugar, eggs, milk and vanilla. Add other ingredients, mixed
and sifted together. Mix well. Chill, roll 1/8” thick and cut
out with 2 1/2”
 
Shopping Cart
Your cart is empty.
 

 Flibbity Jibbit