In small microwavable bowl, microwave baking chips
uncovered on high 45 to 60 seconds or until chips
are melted and can be stirred smooth. In medium
bowl, beat cream cheese with electric mixer on
medium speed until smooth. Stir in melted chips
until blended. Spread mixture over crust.
Refrigerate while making topping.
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In 2 qt saucepan, mix sugar, cornstarch and water.
Cook over medium heat, stirring constantly, until
mixture boils and thickens. Cool 10 minutes. In
medium bowl, gently stir strawberries and 1/4 cup
cornstarch mixture together until well mixed. In
another bowl, gently stir remaining 1/4 cornstarch
mixture and blueberries together until well mixed.
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