#3161 - Mixed Berry Frosting

(by Shirley McNevich)

3/4 cup mixed berries (thawed and drained if frozen--more if necessary)
1 1/2 sticks softened butter
3-5 cups Domino's powdered sugar

Place a fine mesh sieve over a bowl--use the back of a spoon (or your fingers) to press the thawed mixed berries a few at a time through the sieve (which will leave behind the skins, seeds, etc. so you can discard them). In a mixer add butter and strained berry mixture--beat. Slowly add powdered sugar ONE cup at a time--beat. Keep adding powdered sugar and beating until you get a spreading consistency. Once you have the right consistency, beat frosting on medium speed for 5 minutes.

#1895 - Berry Puree Pie

(by Shirley McNevich)

1 ready-made graham cracker pie crust
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2 TBSP lemon juice
2 cups thawed mixed berries
1 - 8oz. Cool Whip (thawed)

In a bowl add condensed milk and lemon juice--stir. In a food processor or a blender add thawed mixed berries--blend until it's a puree. Add puree mixture to the milk mixture--stir until mixed. Pour the mixture into the graham cracker crust. Freeze until cold. When ready to serve, spread Cool Whip over the top.

#1889 - Berry Crisp

(by Shirley McNevich)

1 - 16oz. bag frozen mixed berries
1/4 cup white sugar
1 TBSP cornstarch
1/2 cup water
1 TBSP lemon juice
1 tsp. vanilla
1/2 cup softened butter
1 cup Domino's dark brown sugar (packed)
1 cup Quaker quick oats
1/3 cup flour
1/2 tsp. cinnamon

In a bowl add frozen berries, white sugar and cornstarch--stir. Add water, lemon juice and vanilla--stir. Grease an 8 x 8 baking dish. Spread the berry mixture evenly in the bottom of the baking dish. In a bowl add softened butter, brown sugar, oats, flour and cinnamon--mix with a pastry blender until it makes crumbs. Sprinkle the crumb mixture evenly over the berry mixture. Bake at 350 degrees for 45 minutes.

#628 - No Bake Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/2 stick melted butter
2 TBSP white sugar
4 - 8oz. packages Philadelphia cream cheese (softened)
1/2 cup white sugar
1 - 12oz. bag frozen mixed berries (strawberries, blueberries, blackberries and raspberries--thawed and drained)
1 - 8oz. Cool Whip (thawed)

In a bowl mix graham cracker crumbs, melted butter and 2 TBSP white sugar. Press this mixture on the bottom of a 9 x 13 greased cake pan--use a spoon to smooth it out and even it out. Refrigerate the whole cake pan while you make the batter. In a mixer add cream cheese and 1/2 cup white sugar--beat on medium until blended. In a bowl add the drained berries and crush them with a fork or a potato masher. Remove bowl from mixer and add the berries--stir with a spoon. Add two cups of Cool Whip to the batter and stir gently until mixed. Remove cake pan from refrigerator and pour the batter into the crust--smooth it out and even it out. Refrigerate overnight. The next day, add remaining 1 cup Cool Whip to the top before cutting and serving.