Recipes

Instructions:

Make berry topping first. Thaw bars until in juice form. (This should equal 2 cups. If necessary, add a little cold water to make a full 2 cups.) In a medium size saucepan, mix the juice mixture with the Junket Danish Dessert. Bring to a boil, stirring constantly. Continue stirring and cook for 1 minute. Remove from heat and set aside.

Blend until smooth: cream cheese, condensed milk, lemon juice and vanilla. Pour into pie crust. When berry topping has cooled to room temperature, pour this mixture over the cream cheese filling. Refrigerate overnight.

Editor's note: The Vermont Country Store sells junket called "Rennet Custard" mix in four flavors: vanilla, chocolate, strawberry and raspberry. A package of three mixes is $7.50 plus shipping. Call 802-362-2400 to order.

Recipe submitted by:
Karel Smith
Robbinsdale, MN