Yield: 12 Servings
|¾ cup||Butter or margarine --|
|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 --|
|1 cup||Fresh blueberries|
|1 cup||Fresh raspberries|
|½ cup||Pineapple juice|
|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