Freestyle Fruit Tart

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3 plums (3/4 lb.), sliced
• 1/4 cup granulated sugar
• 2 Tbsp. flour
• 1 tsp. cinnamon sugar
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 450 degrees F.
2. Line 10-inch pie plate with pie crust.
3. Carefully spread cream cheese into 6-inch circle on center of crust.
4. Toss plums with granulated sugar and flour; place over cream cheese.
5. Gently fold edge of crust about 2 inches over plums, leaving center uncovered; sprinkle with cinnamon sugar.
6. Bake 25 min.
7. or until crust is golden brown and fruit juices are hot and bubbly.
8. Cool slightly before removing tart from pie plate.
9. Serve topped with COOL WHIP.

ready, philadelphia cream cheese, granulated sugar, flour, cinnamon sugar

Taken from www.kraftrecipes.com/recipes/freestyle-fruit-tart-106568.aspx (may not work)