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Desserts

Fruit Medley Tart

photo by:kraft
time
prep:
30 min
total:
50 min
servings
total:
10 servings
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What You Need

1
 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2
Tbsp.  honey
1/4
tsp.  vanilla
1/2
cup   thawed COOL WHIP Whipped Topping
4
 figs, quartered
1/2
cup  raspberries
1
 mango, pitted, chopped
1/4
cup  blueberries
1
Tbsp.  brown sugar

Make It

HEAT oven to 400°F.

UNROLL pie crust onto lightly greased baking sheet. Fold over outside edge to form rim. Pierce crust evenly with fork. Bake 15 min. or until golden brown. Remove from oven; cool completely on wire rack.

BEAT cream cheese, honey and vanilla in medium bowl until well blended. Add COOL WHIP; mix well. Spread over crust.

ARRANGE fruit over cream cheese mixture; sprinkle with sugar. Cut into wedges to serve. Refrigerate leftover tart.

Kraft Kitchens Tips

Food Facts
Fresh figs are a good source of fiber and even greater in value when dried.
Variation
Prepare as directed, using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
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