Instructions: Fettuccine: Leaving phyllo rolled up, cut into 1/4-inch slices with a knife to form strips of dough the width of fettuccine. Remove paper strips. Toss phyllo to loosen and separate. On a sheet pan, lined with parchment paper, divide the strips into 12 equal "nests approximately 3 inches in diameter.

With a pastry brush, brush each nest with melted butter, then sprinkle with sugar. Bake in preheated 350-degree oven until lightly browned. Remove from oven to cool.

Fruit Salad: Chop strawberries, then mix with raspberries, blueberries and chopped mint.

Mango Ice Cream: Remove ice cream from freezer and allow it to soften. Peel and remove pulp from mango seeds. Puree pulp in food processor. Mix the pulp with softened ice cream. Line an 8x8x2-inch pan with plastic wrap.

Spread softened ice cream into pan. Cover and refreeze. Store any extra ice cream for use at a later time.

Sauces: Puree apricots in food processor. Force through fine mesh strainer, pushing as much fruit through strainer as possible. Pour sauce into squeeze bottle. If using frozen raspberries, next reserve 1/2 cup liquid. Puree and strain raspberries. (If using frozen, add reserved juice to sauce). Pour sauce into squeeze bottle. Put whipped cream into squeeze bottle.

To serve: Cut ice cream into 6 equal squares. Place 1 fettuccine nest in the center of each plate. Top with mixed fruit and mint. Place a square of ice cream on top of fruit. Top with another fettuccine nest. Sprinkle with powdered sugar. Using squeeze bottles, drizzle each sauce in a ring around the fettuccine nest. Start with whipped cream, then apricot, then raspberry sauce. On bamboo skewers, place 1 strawberry, 1 raspberry and 1 blueberry

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