Freestyle Peach Tart

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1/3 cup sugar
• 1 tsp. ground cinnamon
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 large fresh peaches, peeled, sliced (about 2 cups)
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 400 degrees F.
2. Unroll pie crust on foil-covered baking sheet sprayed with cooking spray.
3. Combine sugar and cinnamon; mix 1 Tbsp.
4. with cream cheese.
5. Spread onto crust to within 2 inches of edge.
6. Reserve 1 Tbsp.
7. of the remaining sugar mixture.
8. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture.
9. Fold edge of crust over peaches, leaving center uncovered; sprinkle with reserved sugar mixture.
10. Bake 25 min.
11. or until crust is golden brown and fruit juices are bubbly.
12. Cool slightly before removing tart from baking sheet.
13. Serve topped with COOL WHIP.

ready, sugar, ground cinnamon, philadelphia cream cheese, peaches

Taken from www.kraftrecipes.com/recipes/freestyle-peach-tart-135685.aspx (may not work)