Plum-Good Tart

• 1/2 cup butter, softened
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1-1/2 cups flour
• 10 vanilla wafers, crushed (about 1/3 cup)
• 2 lb. plums, cut into 1/4-inch-thick slices
• 1 cup plus 2 Tbsp. granulated sugar, divided
• 3 Tbsp. (1/2 of 3-oz. pkg.) JELL-O Cherry Flavor Gelatin
• 1 Tbsp. cornstarch
• 1/2 cup water
• 1 tsp. powdered sugar

1. Heat oven to 375 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Use pulsing action to process butter, cream cheese spread and flour in food processor until mixture forms ball.
4. Press dough onto bottom of prepared pan; sprinkle with wafer crumbs.
5. Arrange plums on crust; sprinkle with 2 Tbsp.
6. granulated sugar.
7. Bake 45 to 50 min.
8. or until edges of crust are golden brown.
9. Meanwhile, mix remaining granulated sugar, dry gelatin mix and cornstarch in medium saucepan.
10. Gradually stir in water.
11. Bring to boil on medium-high heat, stirring constantly.
12. Cook and stir 2 to 3 min.
13. or until thickened.
14. Remove from heat.
15. Let stand until ready to use.
16. Brush tart with glaze.
17. Refrigerate 2 hours.
18. Use foil handles to lift tart from pan before cutting to serve.
19. Garnish with sifted powdered sugar.

butter, philadelphia cream cheese, flour, vanilla wafers, plums, sugar, gelatin, cornstarch, water, powdered sugar

Taken from www.kraftrecipes.com/recipes/plum-good-tart-158896.aspx (may not work)