Have you ever made a recipe that uses Danish Dessert? I grew up eating this delicious Raspberry Shortcake Dessert, and its topping is made with Danish Dessert. The cake is a huge family favorite and a staple for birthdays and family parties. Living in Germany, I haven’t been able to find Danish Dessert, so I was super excited to learn that it is actually incredibly simple to make.
All you need to make it yourself is a Kool-Aid packet (any berry flavor works great), a cup of sugar, some cornstarch, and water. That’s it. A real Danish Dessert that you purchase at the store runs around three to four dollars. Making the Homemade Danish Dessert costs less than a dollar, more like fifty cents depending on how much your Kool-Aid packet costs.
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STEP-BY-STEP PHOTOS FOR How to Make Homemade Danish Dessert
Frequently Asked Questions about making Homemade Danish Dessert
What is Danish Dessert?
Danish Dessert is a fruit-flavored, pudding-like dish. It is often used as a glaze or filling for fruit pies, but it can also be served as a pudding, usually with whipping cream on top.
Can I use the Kool-Aid Powder that already has sugar in it? The kind that comes in a canister?
That is a good question. I have not tried that yet, but honestly, I don’t see why it wouldn’t work. If you use the amount suggested for 2 quarts of Kool-Aid, it should work. Just be sure to add the 1/4 cup cornstarch and 2 cups cold water. Follow the cooking instructions, and it should turn out perfectly.
What Kool-aid flavor works best?
Any berry-flavored packet will work. In Germany, I have only been able to find cherry-flavored Kool-Aid. If I could find the strawberry flavor, I would use that when I make strawberry desserts. If I could find raspberry, I would use that when I make raspberry desserts. If you have access to a wide variety of Kool-Aid flavors, pick the same flavor as the fruit you are using.
Why does the water need to be cold?
When mixing water with cornstarch, it is always best to use cold water. Otherwise, you risk the chance of the cornstarch clumping.
How many servings does this make?
Before adding fruit, this recipe will make about four half-cup servings. After adding the fruit, it will make about eight half-cup servings.
Can I use this recipe to make fresh pie filling?
Yes, you definitely can. You just need to reduce the amount of water to 1 3/4 cups instead of 2 cups. Make sure to add the fruit in while it is still warm, and pour it directly into your prepared pie crust.
- 1 Kool-aid packet (any berry flavor: strawberry, raspberry, cherry)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 2 cups cold water
- 2-4 cups sliced strawberries or fresh raspberries (optional)
- Combine Kool-Aid packet, granulated sugar, and cornstarch in a 1-quart saucepan. Mix well.
- Add two cups cold water and bring to a boil over medium-high heat. Stir constantly.
- As the mixture is getting close to coming to a boil, it will begin to slightly thicken.
- Once mixture is boiling, turn the heat down to medium or medium-low and let it continue to boil (stirring constantly) for 1 minute.
- Remove from heat and allow to cool completely before adding fruit. If you do not plan to add fruit for a cake topping and want to eat it like pudding, pour danish dessert into prepared dishes and let cool.
- I prefer to let mine cool in the fridge before adding the fruit.
- Enjoy!
Can I sub Splenda for sugar? Sounds like 5 star;)
That’s a good question. I haven’t ever tired it but I can’t see why it wouldn’t work.
Can you use frozen fruit? If so do you thaw it out first or just use it frozen. I was so excited to find this recipe since I can’t find danish desert anywhere.
Yes, my mom uses frozen fruit all the time. You do need to thaw it and drain any excess liquid before adding it to the thickened Danish dessert. I am so glad you found it, this is such a great copy cat recipe for danish dessert. You’re going to love it.
Well my goodness.. it couldn’t possibly get any easier !! i have found that Kool aid has so very many uses… I have an old cook book that is nothing but recipes using it…. always was fun. Thanks
Right! So jealous you have that cookbook. How fun! I have a friend that uses lemon Kool-Aid in a tortilla soup recipe and it’s delicious.
After cooking Danish desert and mixing with sour cherries can I cook them in pie crust
Hi Vivian, this sauce is meant to be left fresh.
Can you use frozen fruit? Do you thaw it out or keep it frozen. I’m so glad to have found this recipe due to not being able to find the Danish Dessert.
But does it taste the same as Danish dessert?!?
Yes, it really does, I was so surprised.
I wasn’t able to find the Danish Dessert to buy in the grocery stores, so I’m glad you posted this homemade recipe. It tasted so good on the Strawberry Delight cake.
Right! I was so happy to have an alternative when I couldn’t find danish dessert in certain places we lived. So glad you gave it a try and liked it!
Can I make this the night before and put the fruit in the next day?
Hi Jolene, That shouldn’t be a problem, I suggest putting plastic wrap right up against the danish when you refrigerate it so that it doesn’t get a thick film on it.
Can juice from frozen berries be used instead of cold water?
Hi Karen, I’ve never tired it, but I can’t see why not.
Can I use the juice from frozen raspberries instead of cold water?
I can’t see why not. I have never tried it, but that would probably work just fine.
Should I cut down the amount of cold water when adding frozen raspberries?
Yes, it is really hard to know how much, so Usually defrost the raspberries and then use the amount of juice produced as part of the liquid amount. This keeps the sauce from being to runny or two thick.