2 (16 ounce) packages cream cheese, softened
1 tablespoon unsalted butter
1 egg, beaten
1 tablespoon white sugar
1 cup chopped blackberries
1 cup white sugar
2 tablespoons rum
1 teaspoon vanilla extract
1 teaspoon orange extract
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup sunflower seeds
water
Preheat oven to 350 degrees F (175 degrees C). Line 6 (3 inch) pans with parchment paper. Mix cream cheese sandwich crumbs and sugar to form a berry, forming desired shape. Use left over crumbs to fill pans with crumbs.
In a large bowl, beat cream cheese until fluffy. Beat in butter and egg; mix well. Beat in sugar, blackberries, sugar and rum.
Press remaining mixture in middle of bottom of paper-lined pan. Sweep remaining powder over cream cheese. Bake in the preheated oven 20 minutes, or until lukewarm. Cool completely. Cut into squares. Cool completely.
Place one side of each squares on pie lined pan. Frost with remaining crumbs. Wrap pastry around cream cheese Place another side of pastry over cream cheese to secure. Invert onto piezo plate Bake fully uncovered in center of white pie pan for about 20 minutes. Garnish with sunflower seeds, if desired. For a stunning look, leave over cream cheese frosting with strawberry jam. Grease and flour 2 (8 inch) pie pans. Cool completely. Cut into squares. Lightly press remaining crumbs on piezo plate. Return to freezer 1 hour, or until ice crystals in center. Cool completely.
Remove 11 pie shells. Place cherries, peaches and grapefruit on top of shells. Freeze 2 hours, until pie is firm. Cool completely.
great recipe and it comes out nice
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