Try this unusual pudding for your next lunch. Summertime on the farm and those great memories of having lunch together and Grandpa coming in from the fields or working somewhere in the yard or the shed.
When you stir it up and get the melted ice cream in a bite with the warm fruity pudding. I happened to have some fresh raspberries when I made this, so I gilded the lily just a little bit. The pudding is warm and the ice cream is cold and when the ice cream starts to melt, you MUST stir and make white swirls in the red pudding! That’s just how it works. It’s mandatory that you serve this with vanilla ice cream. We usually had this warm for dessert after lunch. When it starts to boil, the color turns a dark red. When you first mix the water and pudding mix, it looks a bit cloudy. You buy a box and follow the directions for pudding. There’s just nothing better – it’s so fruity and so creamy. Simply add your favorite fruit and enjoy the tastiest pudding, pie filling and glaze youve. In any case, the addition of the vanilla ice cream was genius. This red strawberry dessert is tasteful and easy to prepare. It’s so easy to make and so unbelievably good! We usually had the strawberry kind, which is my personal favorite, but for this post I used the raspberry flavor. This dessert was also used, occasionally, for making the glaze for strawberry pie, so maybe we were just using up an extra box that wasn’t used for pie.
Fold in whipped topping and beat with mixer for 2 minutes. It’s just a box of the dessert and water. In a large bowl, combine pudding mix and 3 cups milk mix well. I do remember that when I finally got to help Grandma make this, I was amazed at how simple it was. Heritage was always very important to those two! Whatever the reason, I’m glad they made it a part of the tradition of visiting at Grandma and Grandpa’s house. I never asked Grandma about this, but I wonder if the reason they first tried this dessert is because my grandpa was half Danish. We called this Danish Pudding, but the official name on the box is Junket Danish Dessert. It was always fun to have dessert at lunchtime instead of dinnertime. Grandpa, being a farmer, needed that energy for the hard work he would do all afternoon and sometimes into the evening. Me and my sister would spend time during summer vacation at grandma and grandpa’s farm, and when it came time for lunch, that was when we had the big meal. It’s funny how food can bring back so many specific memories, and this dessert can really do it. Top with additional Cool Whip if desired.Today’s recipe is summer on the farm to me. Cool in the fridge uncovered until pie is well set.
Prepare an ice bath by placing ice and cold water in a bowl large enough to hold your intended saucepan.
#JUNKIT STRAWBERRY GLAZE CRACKER#
Pour cooled berry Sauce over the top of Cream mixture, being careful not to cover the tops of the graham cracker crust completely. Wash the strawberries and dry them carefully. Cool slightly, and then add your sliced or whole berries. The Berry sauce, will darken in color after that minute.
#JUNKIT STRAWBERRY GLAZE FULL#
Bring to a full boil or medium heat, stirring constantly. Stir contents of junket pkg into 1 3/4 cups cold water in medium saucepan. Refrigerate while preparing berry mixture. Fill Cooled Pie shell with Cream Mixture on bottom and almost to the top of crumb shell.
#JUNKIT STRAWBERRY GLAZE PLUS#
Cool then fill.īeat Cream Cheese with hand mixer, until smooth. Where to buy strawberry glaze Need it for a cheesecake Im making, been told to sieve jam but I want it to be the proper syrupy kind that you get on strawberry tarts but no idea where is get this and dont think Id be good at making plus dont know how I would make it. Bake crust at 350 degrees for 6 to 8 minutes, or until light golden brown. Using the back of a large spoon, press crumb mixture firmly on bottom and up sides of a 9 inch pie plate.
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