Freestyle Fruit Tart

• 1/2 cup Philadelphia Cream Cheese Product
• 1 frozen deep dish pie shell (1/2 of 350-g pkg.), thawed
• 3 plums, sliced (about 2 cups)
• 1/4 cup granulated sugar
• 2 Tbsp. flour
• 1 tsp. cinnamon sugar
• 1/2 cup thawed Cool Whip Whipped Topping

1. Heat oven to 400 degrees F.
2. Spread cream cheese product into 6-inch circle in centre of bottom of pie shell.
3. Toss plums with granulated sugar and flour; place over cream cheese product.
4. Gently fold edge of crust about 2 inches over plums, leaving centre uncovered.
5. Sprinkle with cinnamon sugar.
6. Bake 25 to 30 min.
7. or until crust is golden brown and fruit juices are bubbly; cool slightly.
8. Transfer tart from foil pan to plate.
9. Serve topped with Cool Whip.

philadelphia cream cheese, dish pie shell, granulated sugar, flour, cinnamon sugar

Taken from www.kraftrecipes.com/recipes/freestyle-fruit-tart-106522.aspx (may not work)