1 (12 ounce) package frozen mixed berries
1 (3 ounce) package instant frozen rosemary salted caramel-scented chocolate
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup white sugar
1 (4 ounce) can frozen lemonade concentrate
1 cup heavy whipping cream
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) container frozen lemonade concentrate
1 cup frozen whipped topping, thawed
1 (18 ounce) can cherry pie filling
1 (8 ounce) can sliced almonds
1 (8 ounce) can sliced strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan. Set aside. Beat mixed berries in large bowl, including rind, juice and sugar. Combine sugar and eggs; mix well. Combine flour, baking soda, baking powder, oil, 1/4 cup lemonade concentrate, 1 cup lemonade concentrate and 1 cup whipped topping in small bowl. Stir into berries mixture.
Pour mixture into prepared crust. Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, cream together white sugar and brown sugar in medium bowl; beat into creamed mixture. Gradually beat in whipped cream until mixture is thick. Gradually stir in lemonade concentrate and pineapple. Cover and refrigerate 8 hours or overnight.
While crust is chilling, remove from refrigerator and store remaining fruit in plastic bag or container. Peel fruit and cut into 2 inch cubes. Store in refrigerator until ready to serve.
Mix whipped cream, crushed pineapple and fruit and lemonade concentrate in small bowl. Pour over crust. Cover and refrigerate overnight. Serve immediately or chill for 4 hours. Serve with whipped cream, lemonade concentrate or sliced fruit.
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