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Overnight Blintz Bake

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  • Prep 15 min
  • Total 9 hr 15 min
  • Servings 12
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Enjoy this cheesy baked dessert that is made using Bisquick* mix, pineapple and eggs; and is topped with cream and strawberries.
Created Jan 11, 2011
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Ingredients

  • 1 container (500 mL) ricotta cheese
  • 1 container (250 g) pineapple cream cheese spread
  • 2 tbsp (25 mL) granulated sugar
  • 1 tsp (5 mL) vanilla
  • 2 eggs
  • 1 cup (250 mL) Bisquick* mix
  • 1 cup (250 mL) sour cream
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (50 mL) butter or margarine, softened
  • 1/2 cup (125 mL) pineapple juice
  • 6 eggs
  • 1/2 cup (125 mL) sour cream
  • 3/4 cup (175 mL) strawberry preserves

Steps

  •  
    1
    Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, stir all filling ingredients until well blended; set aside.
  •  
    2
    In medium bowl, stir all batter ingredients with wire whisk or fork until well blended. Pour batter into baking dish. Pour filling evenly over batter. Cover; refrigerate at least 8 hours or overnight.
  •  
    3
    Heat oven to 325ºF. Uncover baking dish; bake 55 to 60 minutes or until golden brown and centre is set. Let stand 10 minutes before serving. Top servings with sour cream and strawberry preserves.

Expert Tips

  • Tip 1
    Tip: When strawberries are flavourful and juicy, top each serving with sliced fresh strawberries instead of the strawberry preserves.

Nutrition Information

No nutrition information available for this recipe
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