Cherries

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

INGREDIENTS
1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water

STEPS

Preheat oven to 400º.
On a lightly floured cutting board, unfold the puff pastry sheets.
Cut each sheet into 9 equal squares so you have 18 total.
With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
Using a fork, poke each pastry square 3–4 times in the middle.
Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
In the middle of each square, place a large spoonful of the pie filling.
Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
Beat the egg and water together in a small bowl.
Brush the edges of each pastry with the egg wash.
Bake for 15–20 minutes or until golden brown.
Remove the pastries from the baking sheet and allow to cool.

This may be one of my best desserts yet! A banana split in the form of a pie. How can one go wrong?!? You can’t with this combination of ingredients. When I think of my childhood summers, banana splits come to mind. This dessert screams fun and it is an absolutely perfect dessert for all ages. It is cool, refreshing, and just looks beautiful!

This dessert is a no-bake pie so your kitchen won’t get hot when you are making it this summer. There are several steps which make it a little time consuming, but that is what is required to get all the scrumptious layers. Trust me though, it is really easy and comes together nicely. I wish I could have gotten a side photo of a slice so that you could see the layers. Next time. I hope you enjoy this recipe as much as I do.

Note: I recommend using chocolate fudge for sundaes rather than chocolate syrup. Syrup is soupy and doesn’t give you the fudgy quality needed. Just my two cents.

INGREDIENTS
2 c crushed graham crackers
1/2 c butter
1 1/4 c sugar divided
8 oz cream cheese, softened
1 tsp vanilla
1 (8 oz) can crushed pineapple, undrained
3 bananas
1 (3.4 oz) package instant vanilla Jell-O pudding
1 c milk
1 pint heavy whipping cream
chocolate fudge sundae topping
1/2 c chopped pecans
small jar maraschino cherries

STEPS

In a bowl combine the graham cracker crumbs, butter, and a 1/2 cup of the sugar.
Press graham cracker mixture into bottom and up sides of a pie dish using the backside of a large spoon or rubber spatula.
Put in the freezer for a couple of minutes to set.
While your piecrust is setting beat together the cream cheese, vanilla, and a 1/2 cup of the sugar using an electric mixer until smooth.
Carefully spread the cream cheese mixture into the bottom of your piecrust.
Drain your pineapple juice into a bowl.
Put the drained pineapple in an even layer on top of the cream cheese mixture.
Slice your bananas into the bowl with the pineapple juice and gently toss. (The acid from the pineapple juice keeps your bananas from browning. This is a great trick for fruit salads too!)
Drain the remaining juice from the bananas and arrange the slices over the pineapple.
Place pie back in freezer.
In a large mixing bowl prepare your whip cream by mixing the whipping cream and remaining 1/4 cup of sugar using a hand mixer. Mix on high speed for 2–3 minutes or until nice and thick. Set aside.
In another bowl mix the dry Jell-O pudding and the milk using a wire whisk until smooth.
Add about half of your whip cream into the pudding mixture and stir.
Spread your pudding mixture over the banana layer.
Top your pie with the remaining whip cream.
Drizzle chocolate fudge over whip cream layer.
Top with chopped pecans and cherries.
Refrigerate for at least 5 hours or preferably overnight.