Summer Fruit Tart

Prep time: 15 minutes...Total : 2 hours  (including refrigerating)

1      cup flour

1/2   cup sugar , divided  (optional Equal sugar )

1/3   cup butter

1/2    cup toasted Planters Silvered Almonds

2       tablespoons cold water

1       package (8 0z.) Philadelphia Cream Cheese , softened

1       egg

1       cup each fresh  ripe peach slices and blackberries

2       tablespoons toasted Planters Silvered almonds

Preheat oven to 350*F . Mix flour and 1/4 cup  of the sugar in medium bowl , cut in butter until mixture resembles coarse crumbs .

Place 1/2 cup almonds in blender container ; cover , process until ground  . Add to flour mixture , add water ; stir  until dough forms a ball . press into bottom and  up side of a 9-inch tart pan . Bake 12 to 15 minutes , or until golden brown. Cool.

Beat cream cheese , remaining 1/4 cup of suger and egg with electric mixer until well blended . Pour into crust . Top with peaches and berries . Sprinkle with 2 tablespoons almonds . Bake 25 to 30 minutes . Cool . Refrigerate 1 hour  or until chilled.

Make 8 servings

Tip : If you don't have a tart pan , simply use a 9-inch foil-lined cake pan , pressing crumbs 1/2 -nch up side of pan .

For a beautiful shiny glaze , brush tart after baking with 1 tablespoon melted apricot jelly.

Celebration Ice Cream Cake

Prep time : 15 minutes ... Total :4 hours - 15 minutes (incl. freezing time )

24    Oreo Chocolate sandwich cookies

1      pint strawberry ice cream , soften

2      cups thawed Cool Whip  Topping  , divided

1      pint chocolate ice cream , soften

2      tablespoons fudge sauce

Line 9-inch cake pan with plastic wrap . Place 14 whole cookies around the edge of pan . Crush remaining cookies ; place crumbs on  bottom of pan , reserving  1/3 cup . Spread strawberry ice cream over crumbs ; top with 1 cup of the whipped cream and remaining crumbs . Top with chocolate ice cream.

Freeze 4 hours or overnight . Remove from pan by lifting plastic wrap ; carefully peel off plastic wrap . Let stand 10 minutes.

Top with remaing 1 cup whipped topping and drizzle with chocolate sauce .

Makes 14 serviings.

Tip : To change the look of the dessert , omit the fudge sauce , replace regular Cool Whip with the strawberry-flavored variety and top with 12 fresh strawberry before serving....you can also use fat-free / sugar free ice cream.

Eaton Mess : Here's A luscious Summer Dessert

This stunning , if oddly named , dessert was first developed in the 1930s at Eaton College outside London as a school snack.

4           cups prepared  mixed berries , divided

1/2        cup sugar  ( optional Equal)

1            tablespoon lemon juice

1  1/2    cups heavy cream

1            teaspoons vanilla extract

2            cups crushed store bought merinque cookies

If using blackberries , blueberries , raspberries or other similar berries , wash and leave them whole . Strawberries , on the other hand , need to be hulled and sliced.

Bring 2 cups of berries , along with sugar and lemon juice to simmer in  medium saucepan . Turn into a medium bowl and stir in remaining fresh berries . Refrigerate until chilled .

When ready to serve , whip cream and vanilla to soft peaks . Assemble in the following order :

Spoon a portion of half of the cream , merinque cookies and berries into each of four large goblets . Repeat ....( can cover and refrigerate several hours ) service

Yield : 4 serving ......

Hmmm , Hmmm   good.

Strawberry Dessert --- Sweet & Short

                   Prep : 5 min. plus refrigerating ... makes 5 serving

1  1/2   cups boiling water

1     pkg. (4-serving size) Jell-o Brand  Strawberry Flavor Gelatin

1     tub (8 oz.) Cool Whip Strawberry Whipped  Topping  unthawed  divided

1     cup sliced strawberries

Stir boiling water into dry gelatin in large bowl until completely dissolved . Add 2/3 of the frozen whipped topping ( about 2 cups) ; stir with  wire whisk until whipped topping is completely melted and mixture is well blended . Refrigerate remaining whipped topping for later use as a garnish .

Spoon fruit evenly into 5 dessert cups ; cover evenly with the gelatin mixture . Refrigerate 2 hours or until set.

Top with the remaining thawed whipped topping just before serving .

Heart healthy