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Ingredients
- 1 (18 oz.) pkg. Nestle Toll House Refriegrated Mini Sugar Cookie Bar Dough
- 1 (8 oz.) pkg. cream cheese, room temperature
- 1/3 cup granulated sugar
- 1/2 tsp. vanilla extract
- 1 1/2 cups fruit (raspberries, sliced mango, kiwifruit and/or banana)
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Recipe Info
Category :
Desserts
Rating :
4
Contributor :
n/a
Print Recipe
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Directions
Preheat oven to 325F. Grease bottom and side of 9" fluted tart pan with removable bottom. (If tart pan is not available, press cookie dough onto greased pizza pan or baking sheet to measure an 8" circle. Bake for 16 to 18 minutes or until lightly golden.)
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" of edge.
Arrange fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges.
Makes 8 servings.
Recipe & photo: Nestle
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