Very Berry Salad with Coconut Cream Sauce

This is another Barefoot Contessa recipe for the salad.  The sauce is a creation of my friend Jeannien's mom, JoAnn.  This is great to serve for brunch or to bring for a potluck.  It is easy to make, but makes such a nice presentation.

Ingredients:

• 1 pint of strawberries
• 1 pint of blackberries
• 1 pint of raspberries
• 1 pint of blueberries
• 1 T. balsamic vinegar
• ¼  C. sugar
• 8 ounces of cream cheese
• ½ box of powdered sugar
• ½ C. Coconut Rum (more or less)

Directions:

1. Rinse all the berries well and let drain
2. Cut strawberries into halves or fourths, depending on size
3. Mix all berries together
4. Mix vinegar and sugar in a separate bowl and pour over the berries
5. Refrigerate for at least 1 hour
6. While the berries are cooling, beat cream cheese with a blender until smooth
7. Add powdered sugar gradually
8. Add rum until the desired consistency you like

Tips and Tricks:

• I know you might think, vinegar with berries GROSS!  It is NOT, you don’t even taste the vinegar, but it compliments the berries and sugar so well.
• The sauce is not necessary, but SOOO good.  I serve the sauce in a gravy boat and let people pour as little or as much as they like over the berry salad.
• If you don’t make the sauce, you can serve the salad over vanilla ice cream.
• We have also served this salad over angel food cake or pound cake.