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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Easy, impressive and delicious! Ingredients:
16 1/2 ounces pillsbury sugar cookie dough, refridgerated roll |
whipped topping |
8 ounces cream cheese |
1/2-1 cup sugar |
8 ounces canned crushed pineapple (drain well) |
mixed fresh fruit (to garnish, red grapes, kiwi strawberries, etc, sliced very thinly) |
Directions:
1. Roll cookie dough into 1 balls.
2. Place one ball in each section of mini muffin pan.
3. Bake approximately 8-10 minutes at 350 degrees.
4. Once done, immediately form tart shape with a wooden tart shaper.
5. Cool a few minutes then move to cooling rack.
6. Remove from pans (toothpicks are helpful).
7. Cool completely.
8. Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
9. Fill each tart with the cream cheese mixture.
10. Top with thinly sliced fresh fruit of choice.
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