Sunday, June 3, 2007
Prep Time: 15 min
Total Time: 40 min
Makes: 8 servings, one slice each
1 refrigerated ready-to-use pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 cups sliced plums (about 3 medium)
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar (3/4 tsp. granulated sugar and 1/4 tsp. cinnamon)
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 450ºF. Place pie crust in greased 10-inch pie plate. Carefully spread cream cheese in 6-inch circle in center of crust; set aside.
TOSS plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center of plums uncovered. Sprinkle cinnamon sugar evenly over tart.
BAKE 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices; top with whipped topping.
KRAFT KITCHENS TIPS
Prepare as directed, except substitute PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and COOL WHIP LITE Whipped Topping.
Jazz It Up
Mix additional 1/2 tsp. cinnamon sugar into the whipped topping before using as directed.
This recipe was so easy. Again, I forgot to take a picture until we were almost done eating. I think it would also be good with just about any other stone fruit