The versions I have had of this Berry Jamboree dessert in the past usually just have blueberries in the topping, but today I only had 2 cups of fresh blueberries on hand so instead of running to the store, I used 2 cups of frozen berries that I had in the freezer along with the fresh blueberries.  The frozen berries were a mixture of blueberries, raspberries and blackberries and the topping was so absolutely scrumptious that I will most definitely be using a berry blend from here on out!  I also loved the beautiful color the raspberries and blackberries made the topping… I thought it looked quite patriotic for the memorial day weekend!

This dessert dazzles so many of your taste-buds at once.  The combination of the crunchy pecan shortbread crust with the luscious creamy filling and the fruity top with a touch of tart lemon… it’s dessert perfection!  Try this for your next cookout!

Ingredients:

Crust:

• 2 cups AP flour
• 1 cup chopped pecans
• 3/4 cup melted butter

Berry Topping:

• 4 cups berries, (I used 2 cups frozen triple berry and 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 2 Tbsp brown sugar
• 1-1/2 Tbsp corn starch
• 1-1/2 Tbsp water
• 1 Tbsp freshly squeezed lemon juice
• Zest of 1 lemon

Filling:

• 16oz cream cheese, softened
• 2 cups powdered sugar
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp vanilla
• 2 cups heavy whipping cream, whipped to soft peaks

Instructions:

1. Preheat oven to 325.  Grease a 9×13 baking pan.
2. For the crust:  In a large mixing bowl stir the flour, pecans and melted butter together.  Press in to the bottom of your prepared baking pan.  Bake for 15 minutes then let cool to room temperature.
3. For the berry topping:  In a large saucepan combine the sugar, brown sugar and 2 cups of the fruit, (if you are using any frozen fruit like I did, use the frozen fruit at this stage.)  Bring to a gentle boil over medium high heat, (stir pretty constantly.)  
4. Mix together the cornstarch and water until smooth and stir in to the hot fruit mixture.  Cook for just a minute longer until slightly thickened.  
5. Turn off the heat and add the lemon juice, lemon zest, and remaining berries.  Place to the side and let it cool to room temperature.  (You can throw it in the refrigerator to speed it up if you like!)
6. For the filling:  With a hand mixer, beat together the cream cheese, powdered sugar, lemon juice and vanilla until smooth.  
7. Fold in the whipped cream.  (This should be whipped to soft peaks before adding… don’t just pour in heavy whipping cream straight from the carton.)
8. Once everything is cool, pour the filling over the crust, smoothing it out until even, then gently spread the berry topping over the top.  Chill for at least an hour, then slice and serve.