We call this a Fruit Medley Tart only because we didn't want to sound like we were bragging. Honestly, it's more like a symphony!
What You Need
Original recipe yields 10 servings
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
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Let's 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.
Fresh figs are a good source of fiber and even greater in value when dried.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.