Fresh fruit, cream cheese whipped cream and a mini pastry shell is all that it takes to make a slightly sweet summer dessert.
If frozen, allow time for the Fillo shells to defrost to room temperature. (Heating them in the oven for a few minutes will also do the trick however they will need to be cooled to room temperature before filling.)
Prepare the red and blue fruit by washing both the strawberries and blueberries then slicing the Strawberries. Set aside.
Next prepare the Cream Cheese Whipped Cream.
In a medium size mixing bowl beat 1 cup of heavy cream and a teaspoon of vanilla on high until it begins to thicken. (Approximately 2-3 minutes.)
In another mixing bowl cream the powdered sugar and cream cheese until it is smooth.
Add the cream cheese mixture to the bowl with the heavy cream then beat on high until well combined.
Fill the Fillo shells with whipped cream then top them with a Strawberries and Blueberries. Keep chilled until served.