Mini Fruit Tarts

Recipe by Lynn S.
READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 16 12
    ounces Pillsbury sugar cookie dough, refridgerated roll
  • whipped topping
  • 8
    ounces cream cheese
  • 12 - 1
    cup sugar
  • 8
    ounces canned crushed pineapple (drain well)
  • mixed fresh fruit (to garnish, red grapes, kiwi strawberries, etc, sliced very thinly)

DIRECTIONS

  • Roll cookie dough into 1" balls.
  • Place one ball in each section of mini muffin pan.
  • Bake approximately 8-10 minutes at 350 degrees.
  • Once done, immediately form tart shape with a wooden tart shaper.
  • Cool a few minutes then move to cooling rack.
  • Remove from pans (toothpicks are helpful).
  • Cool completely.
  • Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
  • Fill each tart with the cream cheese mixture.
  • Top with thinly sliced fresh fruit of choice.