Recipe by TexasKelly
This came from a Womans Day magazine from a crisco ad. I haven't made it yet, but the picture looked sooooooooo good, I could almost taste it. I will surely try it soon. The chilling time for this is about 2 hours.
Top Review by HappyMommy1422
Oh thank you, thank you, thank you Bergy!!! This is one of my favorite desserts to make and I'd lost my recipe when we moved recently. I have made this with regular Crisco or butter rather than the butter flavored crisco that I usually don't buy. Also, I've used a 9x13 pan instead of the tart pan. It turns out more like a fruit pizza but I've always gotten rave reviews of this recipe. I usually use raspberries, mandarian oranges, kiwi and sometimes blueberries. Thanks again!
- 2 cups gingersnap cookies (about 38 cookies)
- 2 tablespoons sugar
- 1⁄3 cup shortening, butter flavored
- 8 ounces cream cheese, softened
- 1⁄4 cup sugar
- 2 teaspoons lemon juice
- 1⁄2 cup whipping cream
- mixed fruit (strawberries, blueberries, kiwi, oranges, red or green grape)
- 1⁄4 cup apricot preserves
- 1 tablespoon water
Directions See How It's Made
- Preheat oven to 350 For crust: in a medium bowl, combine ground cookies and sugar.
- With a pastry blender (or simply cut the shortening in), add shortening and mix until moist clumps form.
- Press mixture into bottom and sides of 10 removable bottom tart pan.
- Bake 8 minute or until lightly browned.
- Let cool.
- For Filling: Combine cream cheese, sugar and lemon juice with an electric mixer.
- Add whipping cream and beat at high speed until light and fluffy.
- Spread in tart shell and chill several hours.
- Arrange fruit on top of chilled filling.
- Combine apricot preserves with water and brush over top.
- Garnish with mint leaves and serve.
- For a lighter version, proceed as directed for crust, but replace filling ingredients with 1 8 ounce container of lemon yogurt.