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1 package (8 ounces) cream cheese, softened
1 tablespoon sugar
½ teaspoon vanilla
2 cups thawed frozen whipped topping
1 pint fresh strawberries, divided
½ cup fresh raspberries
½ cup fresh blueberries
1 tablespoon vanilla chips, grated (optional)
Preheat oven to 375°F. Line 15” Round Baking Stone with Parchment Paper. (Do not bake without Parchment or batter will run off the Stone during baking.) For crust, prepare brownie mix in the Classic 2-Qt Batter Bowl according to package directions. Chop almonds using Food Chopper; stir into batter. Spread batter onto Parchment to within 1 inch of edge. Bake 18-20 minutes or until set. (Do not overbake.) Cool completely
For topping, combine cream cheese, sugar and vanilla in 1-Qt Batter Bowl; mix until well blended. Fold in whipped topping. Using Food Chopper, chop enough strawberries to measure ½ cup; stir into cream cheese mixture. Spread cream cheese mixture evenly onto brownie. Slice remaining strawberries with Egg Slicer Plus; arrange over cream cheese mixture. Top with raspberries and blueberries. Using Deluxe Cheese Grater, grate vanilla chips over fruit. Cut pizza with Pizza Cutter, serve with Mini-Serving Spatula.
I often do this with just strawbweeies to keep the price down as well as use choc chips instead of white if I have them. While yummy (My fav desert of all time, had it at my first show over 12 years ago!!!) it can be a bit spendy.