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

1. Heat oven to 350F.
2. Spray 9-inch tart pan with removable bottom with no-stick cooking spray.
3. Combine crumbs and honey butter in bowl.
4. Gently press crumb mixture onto bottom and 1/2 inch up sides of prepared pan.
5. Bake 8-10 minutes or until lightly browned.
6. Cool completely.
7. Whisk sour cream and milk together in bowl until well mixed.
8. Add pudding mix and lemon zest; mix well.
9. Cover; refrigerate until serving time.
10. Spread pudding mixture evenly over cookie crust.
11. Top with kiwifruit, papaya and star fruit slices, as desired.
12. 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)