Red Velvet Waffles with Cream Cheese Icing Drizzle

Rachael Ray had these on her show at Valentine's Day and I finally got around to making them.  I made a couple of small changes to it... I never find 4 oz blocks of cream cheese, only 3 or 8, so I went with 3 and stirred in part of the milk until it looked drizzley.   And I have no idea where to find pomegranate seeds, so I skipped them entirely and used the whole 6 oz container of raspberries, which might have been slightly over the one cup.  We had them as a breakfast treat for Easter. And a word of caution, I used a Belgian waffle iron, so I was guessing at how much to ladle in... the batter is thinner than regular waffles (or at least my regular waffles), so go with less than you think or you'll have batter all over the iron and counter.  Oh, and on the show, she used liquer in her berries, but I skipped that too, already decadent enough for breakfast, didn't need boozy berries too!

Ingredients

• 1 box of red velvet cake mix
• Nonstick cooking spray
• For the Cream Cheese Icing Drizzle:
• 4 ounces cream cheese, one small block, softened
• 3/4 cup confectioner’s sugar
• 1/2 teaspoon vanilla
• Pinch of salt
• 1/4 cup milk
• For the Red Berry Salad:
• 2 cups strawberries, sliced
• 1 cup red raspberries
• 1/2 cup pomegranate seeds
• 1 tablespoon sugar 

Yields: 8 waffles

Preparation

Preheat waffle maker to medium-high heat.

Prepare cake mix to package directions. Once waffle iron is hot, spray with cooking spray. Pour 2 cups (about half) of the cake batter into the waffle iron. Cook 5 minutes; carefully remove from the waffle maker.

For the cream cheese drizzle, cream together cream cheese, sugar, vanilla and salt into a bowl. Slowly whisk in milk. Set aside.

Mix together all ingredients for the red berry salad in a small bowl.

Top each waffle with a heaping spoonful of red berry salad and a drizzle of cream cheese