Ingredients

• 1 Refrigerated store-bought roll-out pie crust
• 6 Angecots, pitted and each cut into 4-6 pieces
• 1 cup Pitted fresh cherries cut in halves
• 1 cup Fresh raspberries
• 1/2 cup Fresh blackberries
• 1 cup Fresh blueberries
• 2/3 cup Sweetened condensed milk
• 1 cup Philadelphia Whipped Cream Cheese
• 3 tablespoons Salted Butter
• 1 Beaten egg
• 1 tablespoon Sugar

Directions

1. Coat baking dish with cooking spray. Roll out round pastry crust and place in center of dish. Let sides flop over rim. Set aside.
2. Place fruit in one layer at a time—angelcot, cherries, raspberries, blackberries then lastly blueberries. Drizzle sweetened condensed milk over the fruit.
3. Using a small ice cream (a.k.a cookie) scoop (with spring release), scoop out ball shapes and place randomly on top of the fruit. Break the butter into pieces and place in and around the cream cheese. Take the crust that’s hanging over the edges and gently flip up and shape around the cobbler and gently brush with the egg wash then sprinkle with the sugar.
4. Place the cobbler on a cookie sheet. Cover loosely with doubled foil. (This will prevent early browning of the top of the cobbler.) Bake in a preheated 350 oven for approximately 40-45 minutes. Remove the foil during the last 20 minutes of baking to ‘roast’ golden brown the cream cheese.