Ingredients
- 1 package Ah, Sugar Sugar!™ Cookie Mix
- 7 tablespoons butter, softened
- ⅓ cup 2% milk
- 1 (8 ounce) package cream cheese, softened
- 1 jar Champagne Jelly, divided
- ½ teaspoon Cinnamon Apple Seasoning
- 1 large kiwi fruit, peeled and sliced, slices cut in half
- ½ cup mandarin orange segments in light syrup, drained
- 1½ cups fresh blackberries, raspberries and/or sliced strawberries
Directions
- Preheat oven to 350°F. In large bowl, combine Ah, Sugar Sugar! Cookie Mix and butter. Mix with a fork until small crumbles form. Add milk; mix until well combined.
- Using wet hands, press dough into bottom and up sides of a well-greased 9-inch tart pan. Bake 25 minutes; remove from oven and press crust down using the bottom of a glass or measuring cup. Continue baking 10 minutes. Remove from oven; press crust down again. Cool completely.
- In medium bowl, combine cream cheese, ¼ cup Champagne Jelly and Cinnamon Apple Seasoning. Using an electric mixer, beat until light and fluffy. Spread over cooled crust.
- Top tart with fruit in desired pattern. In microwave-safe dish, microwave remaining Champagne Jelly on HIGH15-20 seconds or until melted. Brush over fruit. Refrigerate 1-2 hours or until cream cheese filling is firm.
- Makes 12 servings.
Nutrition
Per serving: Calories: 310, Total Fat: 13.5g, Sat. Fat: 8g, Cholest: 38mg, Sodium: 383mg, Carbs: 45g, Fiber: 1g, Sugar: 29g, Protein: 3g.