Guess what?! Another sister of mine is celebrating a birthday!
Happy birthday, Kelsie!
With their new baby girl, Kelsie and her husband Josh are going to have an amazing year! I mean, how sweet is my niece Taylor who was born just over a month ago on December 17th! We are all so smitten with this babe!
Kelsie has a unfailing ability to find the positives in life and easily attracts people with her caring personality. She's truly beautiful inside and out! She remains calm in stressful situations (which is opposite of me!) and always has a smile on her face. Did I mention she’s also over-the-top generous—I guess she inherited that my grandpa Poppy Joe. I look up to her for these reasons and many more!
Like my mom and other sisters, Kelsie can bake! This particular recipe is a no-bake recipe, but it has been a family favorite forever. Think of it like strawberry pretzel salad only BETTER! It’s a layered dessert with a buttery graham cracker crust paired with an airy, no-bake cheesecake-like filling. The top, fruity layer is the real magic and is made with a product called “Danish Dessert,” made by Junket. This product can be difficult to find, but there are no substitutions. If you cannot find it at a local retailer, it is available on Amazon. Once all three layers are prepared, this is one celebratory dessert worthy to be served as a birthday treat!
Enjoy your day, Kelsie! Love you!
From my mom, Sharon Mitchell
1½ cups graham cracker crumbs
1 Tbsp sugar
4-5 Tbsp butter, melted
Mix together and press in bottom of 9x9 inch pan.
1 8-oz pkg cream cheese, softened
1 cup heavy whipping cream
¼ cup sugar
½ tsp vanilla
Beat cream cheese with an electric mixer until smooth and fluffy. Add the sugar and vanilla and mix well. In a separate bowl, whip the cream until thickened and add to the cream cheese mixture. Mix well and spread over crust, cover, and refrigerate.
1 4¾-oz pkg Danish Dessert (raspberry or strawberry flavored)
1½ cups water
1 cup fresh or frozen red raspberries
Prepare Danish Dessert using instructions on box for the “Pie Glaze,” except use only 1½ cups of water. Allow to cool slightly and add raspberries. Once cool, pour over cream cheese layer and refrigerate until set.