Cranberry Danish Cream
|Currant raspberry flavored danish dessert||4 3⁄4 Ounce|
|Cranberry juice cocktail||1 Pint|
|Vanilla rennet custard||1 1⁄2 Ounce|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Blanched almonds||1⁄2 Cup (8 tbs)|
Prepare Danish dessert according to direc tions, but using cranberry juice cocktail for the liquid.
Cool about 30 minutes.
Meanwhile prepare rennet custard according to directions.
Pour into sherbets.
Let stand 15 to 20 minutes.
Spoon Danish dessert carefully over custard; chill till set, about 3 hours.
Top with fluffs of whipped cream and almonds.