Place flour in large bowl. Cut in cream cheese and 6 Tbsp. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate 1 hour.
Meanwhile, toss berries with sugar, tapioca and cinnamon. Let stand at room temperature until ready to use.
Heat oven to 400ºF. Spoon berry mixture into 1-1/2-qt. round casserole sprayed with cooking spray; dot with remaining butter. Place pastry on lightly floured surface; roll into round 1 inch larger than diameter of top of casserole dish. Place over fruit; flute edge, sealing pastry to edge of dish. Cut several slits in pastry to permit steam to escape.
Bake 40 min. or until crust is golden brown. Cool slightly before serving topped with COOL WHIP.
This fruit-based dessert can be enjoyed on occasion. Just remember to keep tabs on portions.
Substitute cornstarch for the tapioca.
Occasionally, a fruit cobbler will bubble over the side of the baking dish as it bakes. To help keep your oven clean, place a foil-covered baking sheet on the oven rack below the cobbler to catch any fruit juices that might boil over the side.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.