Fresh Peach Tart

• 1 refrigerated ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3 cups sliced peaches (about 3 medium)
• 1/4 cup granulated sugar
• 2 Tbsp. flour
• 1 tsp. cinnamon sugar
• 1 cup thawed COOL WHIP Whipped Topping

1. Preheat oven to 450 degrees F. Place pie crust in greased 10-inch pie plate.
2. Carefully spread cream cheese in 6-inch circle in center of crust; set aside.
3. Toss peaches with granulated sugar and flour; place over cream cheese.
4. Gently fold edge of crust about 2 inches over peaches, leaving center of peaches uncovered.
5. Sprinkle cinnamon sugar evenly over tart.
6. Bake 25 min.
7. or until crust is golden brown and fruit juices are bubbly.
8. Cool slightly before lifting out of pie plate.
9. Cut into slices; top with whipped topping.

crust, philadelphia cream cheese, peaches, granulated sugar, flour, cinnamon sugar

Taken from www.kraftrecipes.com/recipes/fresh-peach-tart-106740.aspx (may not work)