• 1-1/2 cups flour
  • 1/2 cup butter, softened
  • 1-1/2 tubs (250 g each)  Cream Cheese Spread (1-1/2 cups), divided
  • 2/3 cup icing sugar, divided
  • 1-1/2 cups thawed Whipped Topping
  • 2 cups fresh Ontario blueberries
  • 2 large fresh Ontario peaches, sliced (about 2 cups)
  • 2 tsp. lemon juice



  1. Use pulsing action to process flour, butter and 1/2 cup (1/2 tub) cream cheese spread in food processor until mixture forms soft dough. Shape into ball; flatten to 1-inch-thick disk. Wrap tightly in plastic wrap. Refrigerate 1 hour.
  2. Heat oven to 325°F. Roll dough to 14-inch circle on lightly floured surface. Use to line 11-inch tart pan with removable bottom.
  3. Bake 35 to 40 min. or until golden brown. Cool completely. Transfer crust from pan to plate.
  4. Beat remaining cream cheese in medium bowl with mixer 1 min. or until creamy. Add 1/3 cup sugar; mix well. Blend in Cool Whip; spread onto bottom of crust.
  5. Toss fruit with 1/4 cup of the remaining sugar and lemon juice. Arrange over cream cheese mixture; sprinkle with remaining sugar.