Blend all ingredients until smooth.

Heat a nonstick frying pan over medium flame and grease lightly.

Pour a thin layer of batter over the bottom of the pan and fry until lightly golden. Do not flip. Remove from pan and place on a paper-towel-lined plate. Repeat with remaining batter.

Cool blintz leaves and trim edges so that you have 8–10 4-inch (10-cm) squares.

Place the heavy cream in mixer and beat on high until stiff. Lower mixer speed and add cream cheese and vanilla pudding mix. Mix until combined.

Divide cream into two bowls. Add blended fruit and three tablespoons pudding mix to one bowl and mix well.

Transfer white cream to a piping bag with a smooth, 1.5-inch (4-cm) tip. Squeeze 4-inch (10-cm) long strips onto a cookie sheet and freeze for one hour.

Combine cherries, sugar, wine, and 3/4 cup water in a small saucepan and bring to a boil.

Mix four tablespoons water with cornstarch and add to saucepan. Mix until sauce thickens. Remove from heat.

Lay a blintz leaf onto a flat surface and spread a layer of fruit filling over two thirds of the blintz. 

Place a frozen cream strip on the fruit filling and roll up blintz.

Freeze blintzes and slice as desired.

Pour a small amount of cherry sauce onto each plate to garnish blintzes.