he box of Danish Dessert according to directions.
While Danish dessert is cooling
Mix Danish dessert and cool.
Pinch off angel food cake into pieces, making 1 layer in a 9 x 13-inch pan.
Fix Dream Whip; add 1 1/3 cups of sugar and cream cheese.
Mix
all white mixtures together.
Mix strawberries in cooled Danish dessert.
Put following layers in pan:
layer of cake, white mixture and strawberry mixture.
Put berries into pie shell (cut up if very large).
Make Danish dessert according to directions on package.
Cool and pour over the berries.
Top with whipped cream.
ake 2 cups; add to danish dessert. Mix and bring to a
For crust: Mix all ingredients together in a mixing bowl
Pat into a 9X13 pan like you would pie dough.
Bake at 275 degrees for 15 minutes.
For cream cheese layer: Cream together cream cheese, powdered sugar and vanilla with an electric mixer.
fold in whipped topping.
spread onto cooled crust.
For fruit layer:
Bring water and danish dessert mix to a boil for one minute.
Remove from heat and add in berries of your choice.
Spread on top of cream cheese layer.
Refrigerate until ready to eat!
Melt butter and sugar; pour over the Rice Krispies, walnuts and coconut.
Put 1/2 of this mixture into greased 9 x 13-inch pan. Slice the ice cream and lay on top of this mixture.
Now add the other half of the mix on top of the ice cream and press down firmly.
Place in freezer.
Cook Danish Dessert as package indicates.
Cool.
Add berries (thawed).
Top dessert with sauce as you serve it.
Add dollop of Cool Whip.
Add water to Danish dessert mix; bring to boil and boil 1 minute, stirring constantly.
Add to raspberries; cool.
Pour into baked, cooled pie shell.
Refrigerate several hours.
Garnish with whipped cream.
Cream the cream cheese and powdered sugar.
Add Cool Whip. Spread on crust, then drain frozen berries.
Use that liquid and rest of water to equal 3 cups and mix with Danish dessert topping. Add berries.
Cool (Junket) well.
When cool, pour over cheese layer, then add another layer of Cool Whip.
Refrigerate.
Stir contents of danish dessert into water in med saucepan.
Bring to full boil.
Boil one minute,stirring constantly.
Cool slightly.
In small mixing bowl, beat cream cheese and sugar.
Gently fold in whipped cream and 2 Tablespoons of cooled danish dessert.
Spread into meringue shells.
6.
Top with danish dessert, drizzling over edges for appeal.
Top with whipped cream and whole strawberries if desired.
Prepare JUNKET Danish Dessert AS PIE FILLING, according to directions on package, then let cool 15 minutes.
Meanwhile, in a large bowl & with electric mixer, beat together cream cheese & sugar until smooth & creamy.
To the cream cheese mixture, gradually add cooled Danish Dessert mixture, along with strawberries & lemon juice.
Fold in whipped cream, then pour into a 1 1/2 quart casserole or serving bowl.
Chill before serving.
Mix 1 box of Danish dessert as directed on box, using
Mix cake and bake in 13 x 9 x 2-inch pan.
Cool.
Cut half of cake in cubes; reserve other half for another dessert.
Dissolve Danish dessert in 3 1/2 cups cold water.
Bring to boil 1 minute, stirring constantly until thick and clear.
Cool.
Add strawberries.
Spread over cake cubes in pan.
Mix pudding, milk and sour cream until smooth.
Spread over strawberries.
Top with Cool Whip.
Garnish with almonds.
auce, follow directions on Salada Danish Dessert package for making sauce.
Mix the flour, brown sugar, butter and nuts.
Brown on cookie sheet in a 350\u00b0 oven for 15 minutes.
Make topping mix.
Add cream cheese, sugar and vanilla; mix well.
Prepare Danish dessert.
Add frozen berries.
Divide first mixture.
Put 1/2 in a 9 x 13-inch pan.
Top with cream cheese mixture; sprinkle with remaining crumbs.
Top with berries.
Preheat oven to 350 degrees.
Mix the flour, brown sugar, butter, and nuts.
Pat into a 13X9 dish.
Bake for 15 minutes.
allow to cool.
Crumble the just baked crust into fine crumbs.
Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used.
Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip.
Pour over the crust.
Sprinkle the rest of the crumbs on top and chill for several hours or overnight.
For the topping.
Prepare Junket as for fruit sauce, using raspberry juice ...
Cook danish dessert and let cool.
Wash, cap and slice berries. Cream the cheese and sugar; add Cool Whip and mix.
Line pan with vanilla wafers.
Cover with cheese mixture, then add strawberries to danish mix and pour over cheese mixture.
Chill and serve.
Cook tapioca and water
until
clear.
Can
be put in a roaster and made in
oven too.
Stir occasionally.
Add Danish Dessert and sugar.
Add fruit if you wish.
Cold pack for 5 to 10 minutes.
Stir contents of Danish dessert into 1 3/4 cups cold water. Boil for 1 minute, stirring constantly.
Chill.
Fold in all fruit and refrigerate.
Sprinkle crushed cereal on bottom of pie plate.
Sprinkle gelatin on milk.
Soften for 5 minutes.
Add sugar.
Boil and stir until dissolved.
Cool.
Add Dream Whip, cottage cheese, yogurt, vanilla and lemon juice.
Combine well and pour into pie plate. Mix Danish Dessert and berries.
Pour over pie.
Chill thoroughly.
Mix in medium mixing bowl.
Combine the melted margarine and brown sugar.
Stir in Rice Krispies, coconut and nuts.
Place 3/4 of this in a 9 x 13-inch pan.
Soften ice cream; smooth out and sprinkle remaining over top.
Top with strawberries and Danish dessert.
Serve immediately.
Freeze any leftovers.