Peachy Berry Dessert

By Stephanie Boyle

Ingredients:

1/2 cup plus 1 tbsp sugar
1/2 tsp ground cinnamon
1/2 pkg (15 oz) refrigerated pie crust
1 tbsp butter or margarine. melted
2 cans (15oz) peach slices in juice
2 pkgs (8oz each) cream cheese, softened
1 tub (12 oz) Cool Whip
1/2 cup blueberries

Directions:

1. Heat oven to 400 degrees F.

2. Stir in 1 tbsp sugar and cinnamon together in a small bowl. Unfold crust, cut into 10-12 wedges. Place pastry wedges on cookie sheet, 1/2 inch apart. Brush with melted butter and sprinkle with sugar mixture. Bake for 8-10 minutes or until lightly browned. Remove to wire rack, cool.

3. Drain peaches, keeping 1/2 cup of the juice. Beat cream cheese and remaining 1/2 cup of sugar in a large bowl with a wire whisk until smooth. Gradually beat in reserved juice. Fold in 4-1/2 cups of Cool Whip. Spoon into shallow bowl. Top with remaining cool whip, peaches and blueberries.

4. Arrange pastry wedges in a pinwheel fashion on top.

Makes 10-12 servings.

Tip: For a slight variation use 3 cups of fresh sliced peaches and 1/2 cup peach nectar may be substituted for canned peaches.