Danish Apple Dessert
|Zwieback||6 Ounce, finely crushed (1 package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Chunky applesauce||4 Cup (64 tbs)|
|Lemon juice||1 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Red currant jelly||1⁄4 Cup (4 tbs)|
|Toasted sliced almonds||1⁄3 Cup (5.33 tbs)|
|Chocolate||1⁄2 Ounce, grated|
Line 9-inch square pan with plastic wrap.
Melt margarine in large skillet.
Add zwieback crumbs, sugar and cinnamon; stir over medium heat until crumbs are toasted.
In medium bowl, combine applesauce and lemon juice.
Spoon 1/3 of crumbs evenly over bottom of lined pan; top with 2 cups of the applesauce mixture.
Repeat layering, ending with crumbs.
Cover; refrigerate 6 hours or overnight.
Before serving, beat whipping cream until soft peaks form.
Remove apple dessert from refrigerator; uncover.
Invert onto serving plate; remove plastic wrap.
Cut into squares.
Top each square with whipped cream and small spoonful of jelly; sprinkle with toasted almonds and grated chocolate.
Store in refrigerator.