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Fruit Casserole
Fun to look at and tasty treat. Great to share
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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. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 Sheet |
Puff Pastry,
thawed |
- 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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| 2 pkgs |
Jello No-Bake
Cheesecake Filling |
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Assorted Fruit |
| 1/2 C |
Apricot or
Apple Jelly |
| 1 Tbsp |
Grand Mariner,
Kirsch or no pulp Fruit Juice |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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