BLUEBERRY, RASPBERRY & BLACKBERRY COBBLER

Blueberry, Raspberry & Blackberry Cobbler image

Top our Blueberry, Raspberry & Blackberry Cobbler with a cream cheese crust! Tapioca thickens the filling of this Blueberry, Raspberry & Blackberry Cobbler.

Provided by My Food and Family

Time 2h

Yield 12 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1 cup flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup cold butter, divided
5 cups mixed fresh berries (blueberries, blackberries, raspberries)
1/2 cup sugar
1/4 cup MINUTE Tapioca
1/2 tsp. ground cinnamon
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Place flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.
Meanwhile, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.
Heat oven to 400ºF. Spoon berry mixture into 1-1/2-qt. round casserole sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.
Bake 40 min. or until crust is golden brown. Cool slightly before serving topped with COOL WHIP.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 14 g, Protein 2 g