A ginger cookie crust with a sweetened cream cheese layer and topped with fresh papaya, kiwifruit and star fruit.
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1 1/2 cups gingersnap crumbs
1/4 cup Land O Lakes® Honey Butter Spread, melted
1 cup sour cream
1/2 cup fat free skim milk
1 (1-ounce) package vanilla sugar-free pudding and pie filling mix
1 teaspoon freshly grated lemon zest
1 cup papaya slices
3 kiwifruit, peeled, thinly sliced
1 star fruit, sliced
1/4 cup shaved coconut, toasted
Heat oven to 350°F. Spray 9-inch tart pan with removable bottom with no-stick cooking spray.
Combine crumbs and honey butter in bowl. Gently press crumb mixture onto bottom and 1/2 inch up sides of prepared pan. Bake 8-10 minutes or until lightly browned. Cool completely.
Whisk sour cream and milk together in bowl until well mixed. Add pudding mix and lemon zest; mix well. Cover; refrigerate until serving time.
Spread pudding mixture evenly over cookie crust. Top with kiwifruit, papaya and star fruit slices, as desired. Sprinkle with toasted coconut.
Honey Butter Spread is slightly sweet, perfect for dessert and salads or spread on a biscuit.