Ingredients
- 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 Whole Foods 2 ea For $4.00 thru 02/09
- 1/4 cup blueberries
- 1 Tbsp. brown sugar
Instructions
- Heat oven to 400F.
- 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.
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