1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
1 jar marshmallow fluff
8 oz. pkg. cream cheese, softened
4 cups assorted fresh fruit (sliced strawberries, kiwis, raspberries and/or blueberries)
1 jar marshmallow fluff
8 oz. pkg. cream cheese, softened
4 cups assorted fresh fruit (sliced strawberries, kiwis, raspberries and/or blueberries)
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle. Repeat with the remaining pastry sheet. Place the pastry circles onto baking sheets. Prick the pastry thoroughly with a fork.
Bake 400 degrees or 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 30 minutes.
Combine cream cheese and fluff till creamy.
Spread 1/2 the mixture onto each crust to within 1/2-inch of the edge. Arrange the fruit on top. Serve immediately or cover and refrigerate for up to 4 hours.
(VARIATION: Can use vanilla pudding, instead of marshmallow fluff mixture.)
Bake 400 degrees or 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 30 minutes.
Combine cream cheese and fluff till creamy.
Spread 1/2 the mixture onto each crust to within 1/2-inch of the edge. Arrange the fruit on top. Serve immediately or cover and refrigerate for up to 4 hours.
(VARIATION: Can use vanilla pudding, instead of marshmallow fluff mixture.)
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