Tropical Ginger Crumb Tart
- 1 1/2 cups gingersnap crumbs
- 1/4 cup Land O Lakes Honey Butter or Butter, melted
- 1 cup sour cream
- 1/2 cup fat free skim milk
- 1 (1-ounce) package vanilla sugar-free pudding and pie filling mix
- 1 teaspoon freshly grated lemon zest
- 3 kiwifruit, peeled, thinly sliced
- 1 cup papaya slices
- 1 star fruit, sliced
- 1/4 cup shaved coconut, toasted
- Heat oven to 350F.
- Spray 9-inch tart pan with removable bottom with no-stick cooking spray.
- Combine crumbs and honey butter in bowl.
- Gently press crumb mixture onto bottom and 1/2 inch up sides of prepared pan.
- Bake 8-10 minutes or until lightly browned.
- Cool completely.
- Whisk sour cream and milk together in bowl until well mixed.
- Add pudding mix and lemon zest; mix well.
- Cover; refrigerate until serving time.
- Spread pudding mixture evenly over cookie crust.
- Top with kiwifruit, papaya and star fruit slices, as desired.
- Sprinkle with toasted coconut.
gingersnap crumbs, honey, sour cream, milk, vanilla sugar, freshly grated lemon zest, kiwifruit, papaya slices, fruit, shaved coconut
Taken from www.landolakes.com/recipe/3124/tropical-ginger-crumb-tart (may not work)