Fruit Tart


  • 1 sheet frozen puff pastry ( 1/2 of 17.3  oz package), thawed
  • 1 package (3.4 oz) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup cold milk
  • 1 cup thawed COOL WHIP Whipped Topping
  • 1 cup quartered fresh strawberries
  • 1 can (11 oz) mandarin oranges, drained
  • 1 kiwi, peeled, sliced and halved
  • 3 tablespoons apricot preserves
  • 2 teaspoons water
  • 1 square BAKER’S White Chocolate, melted


  1. Heat oven to 400 degrees F.
  2. Unroll pastry on baking sheet and fold over edges to form 1/2 inch rim; press firmly together to seal.
  3. Prick pastry sheet with fork.
  4. Bake for 10 to 15 minutes or until puffed and golden brown.
  5. Cool completely and place on a serving tray.
  6. Beat pudding mix and milk in a large bowl with whisk for 2 minutes.
  7. Stir in COOL WHIP and spread mixture onto pastry.
  8. Arrange fruit over pudding mixture.
  9. Mix preserves with water and brush onto fruit.
  10. Drizzle with melted chocolate.
  11. Let stand until chocolate is firm.

Courtesy of KRAFT Foods


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