1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. Orange zest
1 cup thawed COOL WHIP Whipped Topping
2 cups fresh strawberries, thinly sliced
Instructions
HEAT oven to 350°F.
MIX flour and brown sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead mixture well to form dough. Press onto bottom and up sides of 10-inch tart pan with removable bottom. Bake 15 min. or until golden brown; cool completely.
MEANWHILE, bring 1/2 cup granulated sugar, cornstarch, gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 min. Cool 20 min.
BEAT cream cheese, remaining granulated sugar and zest in large bowl with mixer until well blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Remove tart from pan before serving.
Originally Submitted
7/26/2010
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