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.
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Honey Butter Spread is slightly sweet, perfect for dessert and salads or spread on a biscuit.