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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Sugar Cookie Fruit Tart

1 pkg. (18 oz.) NESTLE TOLL HOUSE Refrigerated Sugar Cookie Bar Dough
1 pkg. (8 oz.) cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups fruit (whole raspberries or blueberries, sliced kiwifruit,
bananas, peaches or strawberries)

Makes 8 to 10 servings

PREHEAT oven to 325 F. Grease bottom and side of 9-inch fluted tart pan with removable bottom.*

PRESS cookie dough evenly into prepared pan.

BAKE for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

BEAT cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2 inch of edge.

ARRANGE fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.

* If tart pan is not available, press cookie dough onto greased pizza pan or baking sheet to measure an 8-inch circle. Bake for 16 to 18 minutes or until lightly golden.