Ingredients:
2 pints of strawberries/blueberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your
choice)
1 1/3 C of blueberries
1 tub of whipped topping
Serves
12
Mix up and bake your favorite cake mix or recipe. Let cool.
Slice
1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
Top
cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the
whipped topping. Arrange remaining strawberry halves and blueberries on whipped
topping to create a flag design. Refrigerate until ready to serve.
Red
white and Bluebery Cheese Pie.
8 sheets (about
13" x14" each) thawed frozen phyllo dough (find it in the freezer
section of the supermarket)
1/4 cup melted butter or margarine
16 oz. cream cheese
1/2 cup sugar
1 tsp. vanilla
extract
2 eggs
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped cream or non-dairy whipped topping (optional)
Preheat oven to 425°.F.
For Crust
Grease
a 9" pie plate. Set aside.
On a flat surface place 1 sheet phyllo (keep
remaining phyllo covered to prevent drying out), brush
with melted butter. Top with another phyllo sheet, continue to make 8 layers,
brushing butter between each layer. Using kitchen scissors or a sharp kinfe, cut
the layers into one 12-13 inch circle. Carefully press circle into the prepared
pie plate, gently fan edges. Bake until edges are just golden, about 6-8
minutes. Cool slightly on a wire
rack. Reduce oven temperature to 350°F.
In a medium bowl beat cream
cheese, vanilla and sugar with an electric mixer until light and fluffy. Add
eggs and beat until well combined. Fold
in 1 cup of the blueberries. Pour mixture into prepared crust. Bake until set,
about 40-50 minutes. To prevent over browning of crust, gently cover with
aluminum foil during the last 25 minutes of baking. Cool completely on a rack.
To
Serve
In a small bowl, beat jelly until smooth. Spread over cheese filling. Arrange
remaining blueberries on top in star shape. Garnish with whipped cream, if
desired.
