| 2 | cups Original Bisquick® mix |
| 1/3 | cup sugar |
| 1/3 | cup butter or margarine, softened |
| 1 | egg |
| 1 | package (3 oz) cream cheese, softened |
| 1/3 | cup sugar |
| 1 | teaspoon vanilla |
| 3/4 | cup whipping cream |
| 4 | cups assorted fresh fruits (such as strawberry halves, blueberries, raspberries, blackberries, kiwifruit slices) |
| 1/2 | cup apple jelly, melted |
| 1. | Heat oven to 375°F. Spray cookie sheet with cooking spray; dust with Bisquick mix. In medium bowl, mix Bisquick mix and 1/3 cup sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in egg until soft dough forms. Pat dough into 12x10-inch rectangle on cookie sheet; pinch edges of rectangle to form 1/2-inch rim. |
| 2. | Bake 10 to 12 minutes or until edges just begin to brown. Cool crust on cookie sheet on wire rack 2 minutes. Remove crust with spatula onto cooling rack. Cool completely, about 30 minutes. |
| 3. | In small bowl, beat cream cheese, 1/3 cup sugar and the vanilla with electric mixer on low speed until smooth. Beat in whipping cream on medium speed until stiff peaks form. Spread over crust to within 1/4 inch of rim. Arrange fruits on top. Brush jelly over fruits. Refrigerate at least 2 hours. Store covered in refrigerator. |
| Heat oven to 400°F.
|
|
| No apple jelly? You can use apricot preserves or orange marmalade for a tasty option. |
Nutrition Information:
460 ( 210); 23g ( 13g, 1 1/2g); 85mg; 530mg; 56g ( 3g, 33g); 5g 15%; 40%; 10%; 8% 1 1/2 ; 1/2 ; 2 ; 0 ; 4 1/2 4