| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Dessert |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Biscuit mix |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Butter; softened |
| 1 |
ts |
Vanilla |
| 1 |
pk |
(3-oz) cream cheese; softened |
| 1 |
c |
Whipping cream |
| 1 |
pt |
Strawberries; halved |
| 1 |
c |
Blueberries |
| 7 |
|
Apricots; peeled & halved or- |
| 1 |
cn |
(30-oz) apricot halves; drained |
| 1/2 |
c |
Apple jelly |
| 1/3 |
c |
Sugar |
INSTRUCTIONS
Heat oven to 375 degrees. Mix biscuit mix and 1/4 cup sugar; cut in butter
until mixture resembles small peas. Press firmly aud evenly on bottom and
on sides of ungreased 12 inch pizza pan or fluted quiche pan. Bake until
light brown, 12 to 15 minutes; cool. Beat cream cheese, 1/3 cup sugar and
the vanilla in a small bowl on low speed until smooth. Add whipping cream;
beat on medium speed until stiff peaks are formed. Spread over crust to
within 1/4 inch of edge. Arrange fruits in circles on crust. Heat jelly
over low heat, stirring constantly, until melted; brush over fruit.
Refrigerate at least two hours. Serves 12 to 14.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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