Luscious Fruit Fluff

Hot outside? Enjoy a chilled creamy whipped-cream dessert that takes full advantage of the season's fresh fruit. MORE+ LESS-

By Betty Crocker Kitchens

September 11, 2007

cups Original Bisquick™ mix

tablespoons sugar

1/4

cup butter or margarine (firm)

packages (3 ounces each) cream cheese, softened

cup sugar

teaspoon vanilla

cups whipping (heavy) cream

cups miniature marshmallows

cups mixed fresh fruit

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1

Heat oven to 375ºF. Mix Bisquick and 2 tablespoons sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2

Bake 15 to 20 minutes or until light brown; cool.
3

Stir together cream cheese, 1 cup sugar and the vanilla in large bowl; set aside. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Gently stir whipped cream and marshmallows into cream cheese mixture; spread over crust.
4

Cover and refrigerate at least 4 hours until firm. Cut into 3 rows by 3 rows; top each serving with fruit. Store covered in refrigerator.

To measure Bisquick, spoon it into a dry-ingredient measuring cup, then level the top with a metal spatula.
Step up to the dessert bar! Offer a variety of fresh fruits in bowls, and let everyone help themselves.
Fresh fruit not in season? Use a can of your favorite fruit pie filling to top off this luscious dessert.