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2
In ungreased 15x10x1-inch pan, unroll dough. With floured fingers, press in bottom and 1/4 inch up sides to form crust, pressing perforations to seal.
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3
Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes.
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4
In medium bowl, beat cream cheese and marshmallow creme with electric mixer on medium speed 1 to 2 minutes or until well mixed. Carefully fold in 1/2 cup of the strawberries until well blended. Spread evenly onto cooled crust. Top with remaining 1/2 cup strawberries, the raspberries and blueberries. In small microwavable bowl, microwave hot fudge uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle hot fudge over berries.
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5
Serve immediately, or cover and refrigerate 1 to 2 hours before serving.
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