Rick's Red White and Blue Cheese-Berry Muffincake for Two

1. 1

   preheat oven to 425F

2. 2

   prepare muffin mix according to package directions (remember you are doing 2 packages so double milk or water amount on package).

3. 3

   I used mixed berry flavored mix, blueberry ,strawberry or cheesecake flavor work well too.

4. 4

   lightly spray 6 ramekins with baking spray.

5. 5

   I used 3 each of 2 different sizes.

6. 6

   Be sure they are oven safe.

7. 7

   muffin pan can be used for smaller 3.

8. 8

   fill ramekins only one quarter full (don't want them too thick).

9. 9

   bake 15 to 20 minutes.

10. 10

    done when toothpick comes out clean.

11. 11

    let cool.

12. 12

    after cool run butter knife gently around edge of ramekins, invert, and gently tug at edges if necessary to remove cakes.

13. 13

    for cream cheese topping - combine topping ingredients and blend, then whip with mixer until smooth and soft peaks form.

14. 14

    spread on top of larger muffincakes and refrigerate.

15. 15

    may be refrigerated in covered container for later use if desired.

16. 16

    place smaller muffincakes on top of larger cakes (on top of cream cheese topping).

17. 17

    for berry sauce- wash and drain strawberries and blueberries.

18. 18

    remove stems from strawberries with corer end of pealer or paring knife except for 3 reserved for garnish.

19. 19

    slice strawberries.

20. 20

    combine sliced strawberries, blueberries, and other berry sauce ingredients in container.

21. 21

    cover container.

22. 22

    shake a few times to combine.

23. 23

    refrigerate berry sauce for at least 1 hour to allow berries to macerate.

24. 24

    shake container gently a couple times in between.

25. 25

    you can easilly leave these refrigerated overnight.

26. 26

    just before serving garnish and spread berry sauce around bottom cake.

27. 27

    enjoy with someone special!

* Per serving · 4 servings · Values may vary.