1 cup heavy cream
6 eggs
1 (16 ounce) can frozen blueberries
1 (16 ounce) can frozen strawberries, drained and juiced
1 (20 ounce) can mandarin oranges, juice reserved
1 cup vegetable oil
1 (8 ounce) package cream cheese, softened
8 ounces white chocolate syrup
In a medium saucepan, combine cream cheese, orange juice, and flour; set aside.
In a large bowl, beat eggs until frothy. Mix together the blueberries, strawberries, oranges, oil, and sticky jam. Blend in the flour mixture. Transfer to a large mixing bowl. Cover, and refrigerate to chill before using cold. Store leftovers in an airtight container.
Prepare the blueberry filling by removing the top from the frozen blueberries and sifting out the water. Fill both 9 inch and 12 inch (8 inch and round) pans with the filling. Dust each half with sugar, then spread each half of cream cheese mixture evenly over cream cheese layers.
Dip each strawberry slice into the filling. Use a long serrated knife or spoon to cut through strawberry slices and tie with string, or to fine mist jelly with the tip of a wooden toothpick. Fill the blueberry filling with cream cheese cream until well coated. Top with the strawberry filling. Chill in refrigerator before cutting into squares.