Here’s a great summer desert that will allow you to enjoy all of the fresh berries of the season. Fresh whipped cream works great instead of the frozen if you like to make your own. As a warning, this is very addictive, just one piece will not do. So enjoy!
2 tubes (8oz) each refrigerated
crescent rolls
1 pkg. (8oz) cream cheese, softened
1 C. confectioners’ sugar
2 Tbsp. seedless raspberry jam
1 carton (8oz) cool whip, thawed
4 med. kiwi, peeled & sliced
1 1/3 C. sliced fresh strawberries
1 1/3 C. each fresh raspberries,
blueberries & blackberries
1/2 C. flaked coconut, toasted
Unroll crescent dough and place in a greased 15×10 inch baking pan. Press onto the bottom and up the sides of pan; seal seams. Bake at 375 for 12-15 min. or until golden brown. Cool on a wire rack.
Meanwhile, in a small bowl, beat the cream cheese, confectioners’ sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.
Serves 16