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Categories:Viewed: 81 - Published at: 6 years ago
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)
Method
- 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.
