Mixed Berry Tart

Mixed Berry Tart


Makes: 1 (9-inch) tart

Cook: 30 minutes

  • 36 honey graham crackers (1 sleeve), Keebler®

  • 1⁄4  cup sugar, Domino®

  • 1⁄4  cup butter, melted

  • 1⁄2  (24.2-ounce) container ready-to-eat cheesecake filling, Philadelphia®

  • 1⁄2  (8-ounce) container frozen nondairy whipped topping, thawed, Cool Whip®

  • 1⁄2  teaspoon vanilla extract

  • 1 pint fresh strawberries, Driscoll’s®

  • 1 pint fresh raspberries, Driscoll’s®

  • Garnish: fresh mint leaves




Preheat oven to 350°. Spray a 9-inch square removable-bottom tart pan with nonstick cooking spray.

In the work bowl of a food processor, place graham crackers; process until crumbly. Add sugar and butter; pulse just until moist. Using hands, press crumb mixture into bottom and 3⁄4 inch up sides of prepared pan.

Bake for 10 minutes, or until lightly browned. Cool completely on a wire rack (about 30 minutes). Place crust in freezer to chill while you prepare the filling.

In a large bowl, stir together cheesecake filling, whipped topping, and vanilla. Spread mixture over bottom of chilled crust. Cover, and chill at least 8 hours or overnight. Top with strawberries and raspberries. Garnish with mint leaves, if desired.

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