Blueberry & Peach Cream Tart

• 1-1/2 cups flour
• 1/2 cup butter, softened
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
• 2/3 cup powdered sugar, divided
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 2 cups fresh blueberries Whole Foods 3 For $10.00 thru 02/09
• 2 large fresh peaches, sliced (about 2 cups)
• 2 tsp. lemon juice

1. Use pulsing action to process flour, butter and 4 oz.
2. cream cheese in food processor until mixture forms soft dough.
3. Shape into ball; flatten to 1-inch-thick disk.
4. Wrap tightly in plastic wrap.
5. Refrigerate 1 hour.
6. Meanwhile, beat remaining cream cheese in small bowl with mixer 1 min.
7. or until creamy.
8. Add 1/3 cup sugar; mix well.
9. Blend in COOL WHIP.
10. Refrigerate until ready to use.
11. Heat oven to 325F.
12. Roll dough into 14-inch round on lightly floured surface.
13. Use to line 11-inch tart pan with removable bottom.
14. Bake 35 to 40 min.
15. or until golden brown; cool completely.
16. Transfer crust from pan to serving plate.
17. Toss fruit with 1/4 cup of the remaining sugar and lemon juice.
18. Spread cream cheese mixture onto bottom of crust; top with fruit and remaining sugar.

flour, butter, philadelphia cream cheese, powdered sugar, fresh blueberries, peaches, lemon juice

Taken from www.kraftrecipes.com/recipes/blueberry-peach-cream-tart-125458.aspx (may not work)