Mini fruit tarts: 1 small package Pillsbury sugar cookie dough, (1) 8 oz package cream cheese, softened; 1 lg container cool whip; 4 cups of fruit. Cook sugar cookie dough inside bottoms if small muffin tins at 350 for about 7 minutes. Whip softened cream cheese then add in cool whip until nice & smooth. Place in baggie, cut off tip, pipe frosting. Decorate w/ fruit.
Sweet cream cheese frosting is the perfect transitional layer between a rich, chocolate-y crust and light fresh fruit. Get the recipe at Seeded at the Table. RELATED: 10 Beyond-the-Basic Brownie Recipes - WomansDay.com