Fruit and Almond Tart


  1. In medium bowl combine together salad wafers, granulated sugar and cinnamon. Add butter. Toss to blend.
  2. Firmly press onto bottom and sides of 9 ½- to 10-inch tart pan with removable bottom (If desired, substitute 9- to 10-inch pie pan).
  3. Bake at 400°F about 8 minutes or until light brown. Cool completely.
  4. In small mixing bowl beat cream cheese, brown sugar, milk and almond extract on medium speed of electric mixer until fluffy. Stir in almonds. Gently spread cream cheese mixture over crust.
  5. Top with fruit. Drizzle with jelly. Refrigerate at least 1 hour or until set. Garnish as desired. Store in refrigerator.


  • 1/4 tsp almond extract
  • 1/2 cup almonds, (finely chopped, toasted**)
  • 3 cups assorted fruit, (halved, strawberries, blueberries, grapes)
  • 1 1/2 cups Heritage Ovens® Wafers, Salad, (finely crushed, about 36 wafers)
  • 1/4 cup jelly, red currant jelly, (melted)
  • 1/4 cup Nature's Best Dairy® Butter, Unsalted, (melted)
  • 1/4 cup Nature's Best Dairy® Milk, (fat-free)
  • 1 tsp Roma® Cinnamon, Ground
  • 1/4 cup sugar, (granulated)
  • 1/3 cup sugar, brown, (firmly packed)
  • 12 oz West Creek® Cream Cheese, (reduced-fat, softened*)