Our favorite way to celebrate: HUCKLEBERRIES!!
See more Huckleberry Stories, Celebrations & Memories HERE.
1 8-oz brick of cream cheese
1 cup powdered confectioner's sugar
1/2 pint (1 cup) whipping cream
Pre-made shortbread or graham cracker crust(s)
Strawberry flavor Danish Dessert pudding/pie glaze/topping mix
1 to 2 cups berries
(huckleberries, strawberries, raspberries, blueberries, etc.)
Blend together cream cheese and powdered sugar. Set aside.
In a separate bowl, whip the whipping cream at medium-high speed until soft peaks form. Be careful not to over-beat!
Gently fold in whipped cream with cream cheese mixture. That's it! Instant "Cheesecake". It's more like cream cheese fluff, but we call it cheesecake, anyway.
Spread half of the mixture into prepared shortbread or graham cracker crusts. Use the leftover to pipe around the edges. Use any more leftover cheesecake mixture and fill dessert dishes, a second crust or sometimes I use mini crusts. Refrigerate.
Put on an apron (see a super darling apron HERE).
Prepare Danish Dessert pudding/pie glaze/topping according to package directions using 2 cups water.
Bring the water to a boil, stir in the mix, boil for 1 minute, stirring constantly.
(Click HERE for a made-from-scratch recipe from Anne at The Changeable Table.)
Remove from heat and stir in 1 to 2 cups fresh or frozen berries. To serve, pour the partially cooled berry sauce over individual slices of cheesecake.
If you are making the cheesecake beforehand, pour berry sauce over the entire cheesecake, then refrigerate until cooled and set, then slice and serve.
Or not. I couldn't resist.
"This is the best thing I've ever had in my mouth!" ~Janet Bleyl
Or, you could skip the cheesecake, and pour the huckleberry sauce over pancakes or waffles... ♥
Any leftover berry sauce? Huckleberry shakes. Mmmmmmmmmmmmmmm!
~ the Momma. Ü
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