Feel free to substitute your favourite summer fruits and liqueur.
1 baked and cooled pie crust (or prepared graham cracker or chocolate cookie crust)
225 grams cream cheese, room temperature
3 tablespoons sugar
3 tablespoons liqueur, such as Grand Marnier or Amaretto
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 pint blueberries
1/2 pint raspberries
1/2 pint blackberries
1/4 cup fruit jam or jelly
1 tablespoon liqueur
With an electric mixer, combine filling ingredients until smooth. Spread evenly in the crust and refrigerate until firm, about 45 minutes.
Arrange berries on the filling in concentric circles, starting with blackberries along outer edge, then raspberries, then filling the center with blueberries. Mix the jam and liqueur and heat in a small pan until just warm and spoon evenly over fruit. Refrigerate for up to two hours before serving.
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