Fun to look at and tasty treat. Great to share
I needed a couple of desserts one day to take to people who were recovering from surgery. I had a lot of fruit on hand, puff pastry and Jello No-Bake Cheesecake mix. This recipe was the result.
Makes one - two casseroles depending on size of dish used.
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Fun to look at and tasty treat. Great to share
I needed a couple of desserts one day to take to people who were recovering from surgery. I had a lot of fruit on hand, puff pastry and Jello No-Bake Cheesecake mix. This recipe was the result.
Makes one - two casseroles depending on size of dish used.
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Ingredients
- 1 Sheet Puff Pastry , thawed
- 2 pkgs Jello No-Bake Cheesecake Filling
- Assorted Fruit
- 1/2 C Apricot or Apple Jelly
- 1 Tbsp Grand Mariner, Kirsch or no pulp fruit juice
Servings:
Instructions
- Unfold puff pastry onto lightly floured surface and cut in half.
- Roll out each half to fit in to bottom of each glass pan
- Bake puff pastry until golden brown according to directions on the package
- Cool pastry
- Prepare Cheesecake filling according to directions on package. Will require milk. Do not use the crust mix unless you want to replace the puff pastry.
- Spread cheesecake filling over cooled puff pastry
- Arrange fruit in the design of your choice
- In a small saucepan, heat jelly and liqueur of juice until syrup like and well blended. Remove from heat and cool slightly
- Pour jelly mixture over fruit as a glaze.
- Place in refrigerator for at least two hours.
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