Berry Napoleons

• 1 package (10 ounces) frozen sweetened raspberries
• 1 tablespoon port wine
• 1 tablespoon raspberry liqueur
• 1 package (16 ounces) frozen phyllo dough, thawed
• 1 cup butter, melted
• 2 cups fresh raspberries
• 2 cups fresh blueberries
• 2 cups sliced fresh strawberries
• 3 to 4 tablespoons orange liqueur
• 1-1/2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1/4 teaspoon vanilla extract

1. Place the raspberries, wine and raspberry liqueur in a blender; cover and process until pureed. Strain raspberry mixture, reserving juice; discard seeds. Set aside.
2. Layer two sheets of phyllo dough on a
3. ; brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Repeat layers four times. Cut stack in half lengthwise, then cut widthwise, forming 12 rectangles. Repeat with remaining dough on three additional
4. . Bake at 375u0b0 for 6-8 minutes or until golden brown. Cool on pans on wire racks.
5. In a large bowl, combine the berries, orange liqueur and 2 tablespoons reserved raspberry juice; toss to coat. Cover and refrigerate for 30 minutes.
6. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
7. Drizzle 1 tablespoon remaining raspberry sauce over each serving plate. Place one phyllo rectangle over sauce; layer each with 1/4 cup berries and 2 tablespoons whipped cream. Top with remaining phyllo.

raspberries, port wine, raspberry liqueur, frozen phyllo dough, butter, fresh raspberries, fresh blueberries, fresh strawberries, orange liqueur, heavy whipping cream, sugar, vanilla

Taken from www.tasteofhome.com/recipes/berry-napoleons/ (may not work)