Danish Apple Dessert

As you can see this is a Danish no-bake dessert. Danish cooks call this "Veiled Country Lass" and embellish it with jelly, almonds and sweet chocolate. All three are listed as "optional" in the ingredient list. You can use all or just one. Be creative with this dessert.

6 tablespoon butter or margarine
1 (6 ounce) package zwieback (finely crushed)
1/4 to 1/2 cup sugar
2 teaspoons cinnamon
4 cups chunky-style applesauce
1 tablespoon lemon juice
1 cup whipping cream
1/4 cup red currant jelly (optional)
1/3 cup sliced almonds (toasted is optional)
2 tablespoons (1/2 ounce) grated sweet chocolate (optional)

1. Line a 9 x 9 pan with plastic wrap.

2. In a large skillet melt the butter.

3. Add the zwieback crumbs, sugar and cinnamon.

4. Stir over medium heat until crumbs are toasted.

5. In a medium bowl combine the applesauce and lemon juice.

6. Spoon 1/3 of the crumbs evenly over the bottom of lined pan.

7. Top with 2 cups of the applesauce mixture.

8. Repeat layering ending with the crumbs.

10. Cover and refrigerate overnight.

Before serving:

1. Beat whipping cream to the soft peak stage.

2. Remove apple dessert from the refrigerator, uncover.

3. Place a serving plate over top of bowl and invert onto plate.

4. Remove plastic wrap and cut into squares.

5. Top each square with whipping cream and a small spoonful of jelly.

6. Sprinkle top with almonds and grated chocolate.