|1 pack||Brownie mix; 21 ounces|
|⅓ cup||Whole unblanched almonds; chopped|
|1 pack||Cream cheese; softened, 8 ounces|
|2 cups||Thawed frozen whipped topping|
|1 pint||Fresh strawberries; divided|
|½ cup||Fresh raspberries|
|½ cup||Fresh blueberries|
|1 tablespoon||Vanilla chips; grated, optional|
Preheat oven to 375°F. Line 15" Round Baking Stone with Parchment Paper.
(Do not bake without Parchment or batter will run off Stone during baking.) For crust, prepare brownie mix in Classic 2-Qt Batter Bowl according to package directions. Chop almonds using Food Chopper; stir into batter.
Spread batter onto Parchment to within 1 inch of edge. Bake 18-20 minutes or until set. (Do not overbake.) Cool completely.
For topping, combine cream cheese, sugar and vanilla in 1-Qt. Batter Bowl; mix until well blended. Fold in whipped topping. Using Food Chopper, chop enough strawberries to measure ½ cup; stir into cream cheese mixture.
Spread cream cheese mixture evenly onto brownie. Slice remaining strawberries with Egg Slicer Plus; arrange over cream cheese mixture. Top with raspberries and blueberries. Using Deluxe Cheese Grater, grate vanilla chips over fruit. Cut pizza with Pizza Cutter; serve with Mini-Serving Spatula.
Yield: 16 servings.
Approximately 330 calories and 20 grams of fat per serving.
1. Parchment Paper, which comes in a roll, is very useful for lining any Stoneware piece. It may be used in conventional or microwave ovens without scorching or melting.
2. When using Parchment Paper, cookies slide off Stones and cakes lift right out of Bakers, making clean-up easy! The Parchment eliminates the need for greasing Stoneware surfaces.
3. To cut Parchment Paper, place the Stoneware piece on the Parchment and draw around it Cut out the shape and place it on the surface of the Stoneware.
Busted by Gail Shermeyer <4paws@...> NOTES : Top this brownie crust with sweetened cream cheese and a colorful combination of juicy berries. It's truly a dessert-lover's pizza.
Recipe by: Stoneware Sensations, Doris Christopher (Pampered Chef) Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 15, 1998
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