| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
Pastry Crust (below) |
| 1 |
pk |
(8-oz) cream cheese, softened |
| 3/4 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 2 |
c |
Whipping cream |
| 2 1/2 |
c |
Mini marshmallows |
| 1 |
cn |
(21 oz) cherry pie filling |
| 1 |
ts |
Lemon juice |
| 2 |
c |
Sliced strawberries (1 pint) or 1 package (16 oz) frozen |
|
|
Strawberries, thawed |
| 1 |
c |
Fresh or frozen thawed sliced peaches |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
c |
Margarine or butter, softened |
| 1/2 |
c |
Powdered sugar |
INSTRUCTIONS
PASTRY CRUST
Prepare and bake Pastry Crust
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on
medium speed until smooth. Beat whipping cream in chilled medium bowl with
electric mixer on high speed until stiff. Fold whipped cream and
marshmallows into cream cheese mixture; spread over crust. cover and
refrigerate at least 8 hours but no longer than 48 hours.
Mix pie filling, lemon juice, strawberries and peaches. cut dessert into
serving pieces; serve with fruit mixture. Cover and refrigerate any
remaining dessert.
10 to 12 servings
Pastry Crust: Heat oven to 400. Beat all ingredients with electric mixer on
low speed 1 minute, scraping bowl constatly. Beat on medium speed about 2
minutes or until creamy. Spread in ungreaased rectangular pan. Bake 12 to
15 minutes or until edges are golden brown. Cool completely. for quick
cooling, place in freezer 10 to 15 minutes. Posted to EAT-L Digest by Lilia
Prescod <lprescod@ITRC.UWATERLOO.CA> on Jul 7, 1997
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