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