Mini Fruit Tarts

Easy, impressive and delicious!

• Ready In: 45 mins
• Serves: 24
• Yields: 24 mini tarts

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.