June 28, 2002, Newsletter Issue #53: Fourth of July
Tip of the Week
3 oz. pkg. cream cheese, softened
4-oz. container frozen whipped topping, thawed
1 cup miniature marshmallows
1-1/2 cups blueberries
1-1/2 cups raspberries
Line cookie sheet with waxed paper. In small bowl, beat cream cheese until light and fluffy. Add whipped topping and beat until smooth. Fold in marshmallows. Spoon about 1/2 cup of mixture into 4 mounds onto prepared cookie sheet. Spread into 3" circle and make a well in the center. Freeze at least 3 hours.
To serve, let stand at room temperature for 15 minutes. Top with fresh fruit and serve.
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