BERRYS AND CREAM DESSERT TRIANGLES

BERRYS AND CREAM DESSERT TRIANGLES

Joanna Crager Furuglyas

"EASY AND REFRESHING. GREAT SUMMER TIME DESSERT"
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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 16 servings



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Directions

  • Prep

  • Cook

  1. 1. HEAT OVEN TO 350 F. SPRAY BOTTOM OF 15X10X1 PAN WITH COOKING SPAY. PRESS COOKIE DOUGH IN BOTTOM OF PAN. BAKE 15-20 MINUTES UNTIL GOLDEN BROWN. COOL COMPLETELY, ABOUT 30 MINUTES. (YOU CAN USE A PIZZA PAN)
  2. 2. IN SMALL MICORWAVABLE BOWL, MICROWAVE BAKING CHIPS UNCOVERED ON HIGH 45-60 SECONDS OR UNTIL CHIPS ARE MELTED AND CAN BE STIRRED SMOOTH. IN MEDIUM BOWL, BEAT CREAM CHEESE WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL SMOOTH. STIR IN MELTED CHIPS UNTIL BLENDED. SPREAD MIXTURE OVER CRUST. REGRIGERATE WHILE MAKING TOPPING.
  3. 3. IN 2-QUART SAUCEPAN, MIX SUGAR, CORNSTARCH AND WATER, COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE BOILS AN DTHICKENS. COOL 10 MINUTES.
  4. 4. IN MEDIUM BOWL, GENTLY STIR STRAWBERIES AND 1/4 CUP OF CORNSTARCH MIXTURE TOGETHER UNTIL WELL MIXED. IN ANOTHER BOWL, GENTLY STIR REMAINING CORNSTART MIXTURE AND BLUEBERRIES TOGETHER UNTIL WELL MIXED. SPOON STAWBERRY MIXTURE LENGTHWISE OVER HALF OF CHREAM CHEESE AND BLUEBERRIES OVER THE REMAINING HALF OF CREAM CHEESE. REFRIGERATE 30 MINUTES.
  5. CUT BARS IN HALF LENGTHWISE: CUT EACH HALF INTO EIGHT 31/2 INCH TRIANGLES. STORE IN REFRIGERATOR.

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