Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         can           (21 ounces) raspberry pie filling
2         tablespoons   cornstarch
1         teaspoon      grated orange peel
1         pint          (2 cups) blueberries
16 to 18                frozen (thawed) phyllo sheets (18x14 inches)
1/2       cup           margarine or butter, melted
                        Vanilla ice cream, if desired

Preparation:

1. Heat oven to 375 degrees. Heat pie filling, cornstarch and orange peel to boiling in 2-quart saucepan over medium heat, stirring constantly. Gently stir in blueberries. 2. Cover phyllo sheets with damp towel to prevent them from drying out. Fold each sheet lengthwise in half; layer in a spoke pattern in 12-inch pizza pan or jelly roll pan, 15 1/2x10 1/2x1 inch, brushing each strip with margarine as it is added and with ends overlapping in center of pan. 3. Spoon fruit mixture onto center of phyllo, forming 9-inch circle. Fold each sheet of phyllo up over filling, twisting and folding as necessary and leaving 3 1/2 to 4 inch opening in center. Brush phyllo with remaining margarine. 4. Bake 25 to 30 minuter or until phyllo is golden brown. Serve warm or cool with ice cream.