Mini Fruit Tarts

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

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)

Recipe

• 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.