Raspberry Danish Dessert
This cool and fluffy layered dessert is perfect for this time of the year. It's great made with raspberries or strawberries.
Raspberry Danish Dessert
Crust:
2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup melted butter
1/4 cup fined chopped walnuts
Combine above ingredients. Set aside 1/2 cup for topping. Press into 9x13 inch pan. Bake 5-10 minutes at 350 degrees F.
White layer:
2 envelopes (packages) Dream Whip
1 (8 oz.) pkg. cream cheese
1 cup powdered sugar
Follow directions of package to prepare the Dream Whip. Set aside. Mix cream cheese and powdered sugar until well blended and smooth. Fold in the Dream Whip. Spread on cooled crust.
Top Layer:
1 pkg. Danish Dessert
1 16 ounce pkg. frozen raspberries or strawberries (optional)
Cook as directed. Add raspberries or strawberries and stir until melted. When Danish Dessert has cooled to room temperature, spoon onto top of white layer and spread evenly. Top with the saved crumbs when set up.
Cover and keep chilled until serving. Cut into squares and plate. Chill any leftovers.
Tiffany's Notes: This recipe came from my mother-in-law Janeal. It was a family favorite and I instantly loved it as well.
I do like the nuts in the graham cracker crust--they just add something extra. However, they can be left out. You can also substitute other kinds of nuts like pecans or even almonds.
Dream Whip is a shelf-stable whipped cream substitute. I've always used it for this recipe (you combine the dry powder with milk and whip it). However, I'm sure you could use regular sweetened whipping cream (with added vanilla). The right proportion would be 2 cups of cream to equal the two packages of Dream Whip. The 2 cups of cream should yield 4 cups of whipped cream. Whipped cream might tend to break down sooner--you may want to use powdered sugar to sweeten it (that stabilizes it better than regular white sugar).
To speed things up you may want to bake the crust, then cook the Danish Dessert next and let it cool while you make the white layer.
The original recipe uses frozen fruit but of course you can easily use fresh fruit. If you're using strawberries just clean and slice before using.
Crust:
2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup melted butter
1/4 cup fined chopped walnuts
Combine above ingredients. Set aside 1/2 cup for topping. Press into 9x13 inch pan. Bake 5-10 minutes at 350 degrees F.
White layer:
2 envelopes (packages) Dream Whip
1 (8 oz.) pkg. cream cheese
1 cup powdered sugar
Follow directions of package to prepare the Dream Whip. Set aside. Mix cream cheese and powdered sugar until well blended and smooth. Fold in the Dream Whip. Spread on cooled crust.
1 pkg. Danish Dessert
1 16 ounce pkg. frozen raspberries or strawberries (optional)
Cover and keep chilled until serving. Cut into squares and plate. Chill any leftovers.
I do like the nuts in the graham cracker crust--they just add something extra. However, they can be left out. You can also substitute other kinds of nuts like pecans or even almonds.
Dream Whip is a shelf-stable whipped cream substitute. I've always used it for this recipe (you combine the dry powder with milk and whip it). However, I'm sure you could use regular sweetened whipping cream (with added vanilla). The right proportion would be 2 cups of cream to equal the two packages of Dream Whip. The 2 cups of cream should yield 4 cups of whipped cream. Whipped cream might tend to break down sooner--you may want to use powdered sugar to sweeten it (that stabilizes it better than regular white sugar).
To speed things up you may want to bake the crust, then cook the Danish Dessert next and let it cool while you make the white layer.
The original recipe uses frozen fruit but of course you can easily use fresh fruit. If you're using strawberries just clean and slice before using.
This is the best dessert ever!
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