This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups flour
1/2 cup butter, softened
1-1/2 cups Philadelphia Cream Cheese Product
2/3 cup icing sugar, divided
1-1/2 cups thawed Cool Whip Whipped Topping
2 cups fresh blueberries
2 large fresh peaches, sliced (about 2 cups)
2 tsp. lemon juice
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How do I make it ?
Use pulsing action to process flour, butter and 1/2 cup cream cheese product in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
Heat oven to 325°F. Roll dough to 14-inch circle on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
Bake 35 to 40 min. or until golden brown. Cool completely. Transfer crust from pan to plate.
Beat remaining cream cheese in medium bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in Cool Whip; spread onto bottom of crust.
Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Arrange over cream cheese mixture; sprinkle with remaining sugar.
Kraft Kitchen Tips!
If using a smaller tart pan, roll dough to diameter slightly larger than diameter of pan. Use remaining dough to make individual tarts.
If you don't have a tart pan, you can use a 10-inch springform pan to prepare this luscious dessert.
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 12 g
Cholesterol 45 mg
Sodium 190 mg
Carbohydrate 29 g
Fibre 2 g
Sugars 15 g
Protein 4 g
12 servings, 1 piece (106 g) each
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.