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Pastry Crust (below)
1 (8-ounce) package cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cups whipped cream (heavy)
2 1/2 cups miniature marshmallows
1 (21-ounce) can cherry pie filling
1 teaspoon lemon juice
2 cups sliced strawberries (1 pint) or 1 package (1 ounces) f...
1 cup fresh frozen sliced peaches, thawed
PASTRY CRUST
1 1/2 cups all-purpose flour
1 cup margarine or butter, softened
1/2 cup powdered sugar
1. Prepare and bake Pastry Crust.
2. 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.
3. Cover and refrigerate at least 8 hours but no longer than 48 hours.
4. Mix pie filling, lemon juice, strawberries and peaches. Cut dessert into serving pieces; serve with fruit mixture. Cover and refrigerate any remaining dessert.
For Pastry Crust
1. Heat oven to 400°.
2. Beat all ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy.
3. Spread in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 12 to 15 minutes or until edges are golden brown. Cool completely. (For quick cooling, place in freezer 10 to 15 minutes.)
1 SERVING: Calories 650 (Calories from Fat 370); Fat 41g (Saturated 19g); Cholesterol 80mg; Sodium 310mg; Carbohydrates 67g (Dietary Fiber 2g); Protein 5g.
1 (8-ounce) package cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cups whipped cream (heavy)
2 1/2 cups miniature marshmallows
1 (21-ounce) can cherry pie filling
1 teaspoon lemon juice
2 cups sliced strawberries (1 pint) or 1 package (1 ounces) f...
1 cup fresh frozen sliced peaches, thawed
PASTRY CRUST
1 1/2 cups all-purpose flour
1 cup margarine or butter, softened
1/2 cup powdered sugar
1. Prepare and bake Pastry Crust.
2. 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.
3. Cover and refrigerate at least 8 hours but no longer than 48 hours.
4. Mix pie filling, lemon juice, strawberries and peaches. Cut dessert into serving pieces; serve with fruit mixture. Cover and refrigerate any remaining dessert.
For Pastry Crust
1. Heat oven to 400°.
2. Beat all ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy.
3. Spread in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 12 to 15 minutes or until edges are golden brown. Cool completely. (For quick cooling, place in freezer 10 to 15 minutes.)
1 SERVING: Calories 650 (Calories from Fat 370); Fat 41g (Saturated 19g); Cholesterol 80mg; Sodium 310mg; Carbohydrates 67g (Dietary Fiber 2g); Protein 5g.
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