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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This came from a Womans Day magazine from a crisco ad. I haven't made it yet, but the picture looked sooooooooo good, I could almost taste it. I will surely try it soon. The chilling time for this is about 2 hours. Ingredients:
2 cups gingersnap cookies (about 38 cookies) |
2 tablespoons sugar |
1/3 cup shortening, butter flavored |
8 ounces cream cheese, softened |
1/4 cup sugar |
2 teaspoons lemon juice |
1/2 cup whipping cream |
mixed fruit (strawberries, blueberries, kiwi, oranges, red or green grape) |
1/4 cup apricot preserves |
1 tablespoon water |
Directions:
1. Preheat oven to 350 For crust: in a medium bowl, combine ground cookies and sugar.
2. With a pastry blender (or simply cut the shortening in), add shortening and mix until moist clumps form.
3. Press mixture into bottom and sides of 10 removable bottom tart pan.
4. Bake 8 minute or until lightly browned.
5. Let cool.
6. For Filling: Combine cream cheese, sugar and lemon juice with an electric mixer.
7. Add whipping cream and beat at high speed until light and fluffy.
8. Spread in tart shell and chill several hours.
9. Arrange fruit on top of chilled filling.
10. Combine apricot preserves with water and brush over top.
11. Garnish with mint leaves and serve.
12. For a lighter version, proceed as directed for crust, but replace filling ingredients with 1 8 ounce container of lemon yogurt.
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