Ingredients:

1 5 pound bag of frozen, or 2 quart fresh strawberries

2 1/2 cups sugar

2 sticks butter

1-2 teaspoon vanilla

2 boxes old fashioned white or yellow cake mix

1 package Philadelphia cream cheese

30 charcoal briquettes, lit and hot

Directions:

1. Spray non-stick or coat with Crisco inside 12-quart Dutch oven interior.

2. Preheat Dutch oven. Melt one stick of butter. Pour fruit directly into Dutch oven. If using canned fruit, use 1/2 of fruit juice when canned fruit opened.

3. Sprinkle 1 1/2 cup sugar on top of fruit, ensuring evenly spread over fruit. Add vanilla, again spreading vanilla across fruit, not in one spot!

4. Slice cream cheese into tablespoon sized slices. Add cream cheese to fruit. Add both cake mixes, dry, on top of fruit. Spread cake mix across all fruit. Slice stick of butter into tablespoon slices, lying on cake mix, around the Dutch oven area.

5. Sprinkle 1 cup sugar over butter slices and cake mix,

6. Wipe rim of Dutch Oven and Lid area, ensuring no sugar or cake mix blocks seal area. Place Dutch oven over 8-10 hot hot charcoal briquettes. Place 16-20 briquettes on lid.

7. The cooking time varies from 30 minutes to 1 hours. If windy, even longer. While cobbler is cooking, put homemade ice cream to making.

Bon Appetit!