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Nutrition Facts
Serving Size 141 g
(Approx. 10 Servings)
Amount Per Serving
Calories 350 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 420 mg 18%
Total Carbohydrate 48 g 16%
Dietary Fiber 2 g 8%
Sugars 31 g
Protein 4 g
Vitamin A 15% Iron 8%
Vitamin C 30% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fruit Tart

Prep Time
15 minutes
Cook Time
16 minutes
Total Time
31 minutes
10  People


Recipe makes 10 Servings

20 Oz sugar cookie dough, sliced into 1/4-inch pieces
8 Oz cream cheese
1/4 cup(s) sugar
1/2 Tsp pure vanilla extract
1 large H-E-B® Fruit Salad
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Heat oven to 375°F.
Arrange cookie dough pieces in a fluted tart or pie pan.
Press the cookies together firmly into the bottom and up the sides of the pan to form a crust.
Bake for 15 to 16 minutes or until lightly browned.
Cool crust in pan on wire rack for 10 minutes.
Gently remove from pan and return to wire rack. When completely cool, place on serving platter.
While cookie crust cools, combine the cream cheese, sugar and vanilla in a food processor and process for 15 seconds or until the mixture is smooth and creamy.
Once the crust is cool, pour the cream cheese mixture into the crust and arrange the fruit over the cream cheese.
Refrigerate 2 hours before serving.



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