Cherry-Berries On A Cloud
6:56 AM Posted In brandy , cherry , cold , cream cheese , dessert , fruit , pastry , peaches , strawberry , whipped cream Edit This 0 Comments »
We're having a barbecue picnic today out at the falls with a few work friends of my wife and I, of course, got slated with the dessert. Since it is going to be 90 degrees today and it is already 70 something and we don't have central air....I decided to make something cold. I made this dessert for the first time last summer. It is sooo delicious. I made one little change when making it this time...I added about a teaspoon of cherry brandy to the cream cheese when beating it. Just to give it a little spring *KICK* in the taste buds!! I also made a second topping with raspberries, cherries, and peaches because my loverly wife is allergic to strawberries.
MAKE THIS TODAY!!! It's totally worth your time. And you don't really have to let it set for 8 hours---but I would definitely let it set for four.
**PASTRY CRUST** (do this part first)
1 1/2 C AP Flour
1 C Margarine, softened
1/2 C powdered sugar
Preheat overn to 400
Beat all ingredients on low for 1 minute, fully incorporating ingredients.
Increase speed to medium and beat 2 minutes or until creamy (and pillowlike)
Spread into ungreased rectangular pan, 13*9*2.
Bake 12-15 minutes or until edges are golden brown.
Cool completely. (Place in freezer for 10-15 min for quick cooling)
**CLOUD**
1 package cream cheese (8 oz), softened
3/4 c sugar
1 t vanilla
2 c heavy whipping cream
2 1/2 c minature marshmallows
1 can cherry pie filling (20 oz)
1 t lemon juice
1 pint (16 oz) of fresh or frozen sliced strawberries (if using frozen - thawed)
1 c fresh or frozen sliced peaches
Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on med until smooth.
Beat whipping cream in chilled bowl with electric mixer on high until stiff.
Fold whiipped cream and marshmallows into cream cheese mixture.
Spread over pastry crust.
Cover and refrigerate at least 8 hours (to set) but no more than 48.
Mix pie filling, lemon juice, strawberries, and peaches.
Cut dessert into serving size pieces.
Serve with fruit mixture.
Cover and refrigerate and leftovers.
**PASTRY CRUST** (do this part first)
1 1/2 C AP Flour
1 C Margarine, softened
1/2 C powdered sugar
Preheat overn to 400
Beat all ingredients on low for 1 minute, fully incorporating ingredients.
Increase speed to medium and beat 2 minutes or until creamy (and pillowlike)
Spread into ungreased rectangular pan, 13*9*2.
Bake 12-15 minutes or until edges are golden brown.
Cool completely. (Place in freezer for 10-15 min for quick cooling)
**CLOUD**
1 package cream cheese (8 oz), softened
3/4 c sugar
1 t vanilla
2 c heavy whipping cream
2 1/2 c minature marshmallows
1 can cherry pie filling (20 oz)
1 t lemon juice
1 pint (16 oz) of fresh or frozen sliced strawberries (if using frozen - thawed)
1 c fresh or frozen sliced peaches
Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on med until smooth.
Beat whipping cream in chilled bowl with electric mixer on high until stiff.
Fold whiipped cream and marshmallows into cream cheese mixture.
Spread over pastry crust.
Cover and refrigerate at least 8 hours (to set) but no more than 48.
Mix pie filling, lemon juice, strawberries, and peaches.
Cut dessert into serving size pieces.
Serve with fruit mixture.
Cover and refrigerate and leftovers.
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