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Round up some plump ripe raspberries for this tantalizing yet simple summertime dessert! Juicy ripe raspberries and sweet cream paired with phyllo pastry - it doesn't get any simpler and tastier!

Ingredients: 

4 sheets filo (phyllo) dough (Athens brand) 

2 tsp butter

1 tsp sugar

1 pint raspberries

Cream Filling:

1 pkg (80z) cream cheese, softened

1/4 cup sugar 

1/2 cup heavy whipping cream, whipped

 Directions: 

1.Cut phyllo sheets into strips and then rectangles or squares 3-4" in length. Stack 3 high, brushing lightly with melted margarine and a bit of sugar between layers. (Allow three of these layers per person; for 4 people = 12 stacks of 3 layers) Place on non-stick or parchment layered baking sheet and bake at 350 degrees for about 10 minutes or until lightly browned and crisp. Allow to cool, then store in airtight container for up to 3 days.
2. In a small bowl, beat cream cheese and sugar until smooth.  Gradually fold in whipped cream.
3. Wash and drain raspberries and set aside.
4. When ready to serve, place 1 layer of pastry on serving plate and pipe on cream filling. Top with fruit . Add another phyllo layer, creamy filling and fruit. Repeat one more time. Sprinkle with powdered sugar. Serve immediately.