Peach and Raspberry Cobbler-Tini with Dream Cream

2 store-bought pie crusts
3 (24-ounce) cans sliced peaches
1 can fresh raspberries
4 ounces butter
3 teaspoons vanilla extract
1/4 cup brown sugar
1 cup sugar
1/2 teaspoon allspice
20 raspberries, for garnish
20 mint leaves, for garnish
1 cup Dream Cream, recipe follows

Preheat oven to 350 degrees F.

Coat a 10 by 12-inch baking pan with nonstick spray or oil. Place 1 crust in the pan. Make holes in the crust with a fork or knife and bake for 10 to 15 minutes. Remove from oven and set aside to cool slightly.

Drain the juice from the peaches and fill the prepared crust until 3/4 full with peaches. Combine all of the cobbler ingredients, except for the remaining crust and spread over the peaches. On a cutting board, lay the remaining pie crust flat and slice into 10 strips. Place 5 strips diagonally across cobbler and 5 others diagonally in the opposite direction. Put back into the oven and bake for 45 to 55 minutes, until crust is golden brown. Garnish with raspberries and mint leaves and serve with Dream Cream.

Dream Cream:
1 cup heavy cream
1/4 cup sour cream
1/4 cup sugar
3 teaspoons vanilla extract

Place all ingredients into a mixing bowl and beat until blended. Place in the refrigerator for 1 hour prior to using.

Yield: about 2 cups