| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 12 | Servings | ||
INGREDIENTS
| 3/4 | c | Butter or margarine — |
| Softened | ||
| 1/2 | c | Confectioner's sugar |
| 1 1/2 | c | All-purpose flour |
| 10 | oz | Pkg vanilla chips — melted and cooled |
| 1/4 | c | Whipping cream |
| 8 | oz | Pkg cream cheese — softened |
| 1 | pt | Fresh strawberries — |
| Sliced | ||
| 1 | c | Fresh blueberries |
| 1 | c | Fresh raspberries |
| 1/2 | c | Pineapple juice |
| 1/4 | c | Sugar |
| 1 | tb | Cornstarch |
| 1/2 | ts | Lemon juice |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #217 by novmom@juno.com (Angela Gilliland) on Aug 18, 1997
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