Fruit and Cream Cookie Tart

Crust:
1 pkg Duncan Hines® Golden Sugar Cookie Mix

Filling:
1 8oz pkg Philadelphia Brand® cream cheese, softened
1/3 cup sugar
1/2 tsp. vanilla

Toping:
Peach slices
Bananas slices
Fresh blueberries
Grape halves
Kiwifruit slices
Fresh strawberry slices

1/2 cup Smucker’s® apricot preserves, heated and strained

For crust, prepare cookie mix following directions on package for original recipe. Spread evenly on ungreased 12" pizza pan. Bake at 350° for 14 to 16 minutes or until edges are lightly brown. Cool completely.

For filling: combine cream cheese, sugar and vanilla in small bowl. Beat until smooth. Spread on cooled crust. Refrigerate until chilled.

For topping: dry fruits thoroughly on paper towels. Arrange fruit in circles on chilled crust. Work from outside edges toward center. Brush fruit with warmed preserves to glaze. Refrigerate until read to serve

12 servings

TIP: To keep bananas and peaches from browning, dip slices in lemon juice.