8 oz. cream cheese
1 c. sifted powdered sugar
1 c. light cream
1/2 tsp. vanilla
2 c. fresh or frozen strawberries, raspberries, blueberries or peaches

Soften cream cheese at room temperature. Beat with electric mixer until very smooth. Beat in sugar gradually. Add cream and vanilla. Beat until blended and smooth (mixture will be quite liquid). Pour into muffin pan cups lined with fluted paper liners. Freeze about 2 hours or until firm. Peel off paper. Place dessert in serving dishes. Allow to soften slightly. Spoon fruit around.