Fruit Medley Tart

• 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

1. Heat oven to 400F.
2. Unroll pie crust onto lightly greased baking sheet.
3. Fold over outside edge to form rim.
4. Pierce crust evenly with fork.
5. Bake 15 min.
6. or until golden brown.
7. Remove from oven; cool completely on wire rack.
8. Beat cream cheese, honey and vanilla in medium bowl until well blended.
9. Add COOL WHIP; mix well.
10. Spread over crust.
11. Arrange fruit over cream cheese mixture; sprinkle with sugar.
12. Cut into wedges to serve.
13. Refrigerate leftover tart.

crust, philadelphia cream cheese, honey, vanilla, thawed cool, figs, raspberries, mango, blueberries, brown sugar

Taken from www.kraftrecipes.com/recipes/fruit-medley-tart-113545.aspx (may not work)