Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter or margarine -- |
| \N \N | Softened |
| ½ cup | Confectioner's sugar |
| 1½ cup | All-purpose flour |
| 10 ounces | Pkg vanilla chips -- melted and cooled |
| ¼ cup | Whipping cream |
| 8 ounces | Pkg cream cheese -- softened |
| 1 pint | Fresh strawberries -- |
| \N \N | Sliced |
| 1 cup | Fresh blueberries |
| 1 cup | Fresh raspberries |
| ½ cup | Pineapple juice |
| ¼ cup | Sugar |
| 1 tablespoon | Cornstarch |
| ½ teaspoon | Lemon juice |
In a mixing bowl, cream butter and confectioner's sugar. Beat in flour (mixture will be crumbly). Pat into the bottom of a greased 12-in.
pizza pan. Bake at 300 for 25-28 minutes or unitl lightly browned.
Cool. In another mixing bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Chill for 30 minutes.
Arrange berries over filling. In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat.
Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill 1 hour before serving. Store in the refrigerator.
Recipe By : Taste Of Home June/July '96