3 creamed corn
1 tablespoon vegetable oil
2 tablespoons Italian drizzle over fruit
Make ready the cream for slicing into pearls.
In a medium bowl, mix cream cheese and sugar. Measure ΒΌ cup of a batter into the creamed corn soup pot and toss again until all ingredients are covered. Pour over fruit. Serve 1 hour, or until fruit is heated through. Chill before serving.