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Raspberry Cookie Tart

Name: Raspberry Cookie Tart
Prep time: 20 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1 pkg Pillsbury* Refrigerated Chocolate Chip Cookies; 1 pkg (250 g) cream cheese, softened; 1/4 cup (50 mL) icing sugar; 1 tbsp (15 mL) orange juice; 2 cups (500 mL) fresh raspberries; 1/4 cup (50 mL) semisweet chocolate chips; 1/4 tsp (1 mL) oil

Prep 20 min
Total 1 hr 45 min
Servings 12

Refrigerated cookies get elevated to berry-ful fork food!

April 1, 2011

Ingredients

1 pkg Pillsbury* Refrigerated Chocolate Chip Cookies
1 pkg (250 g) cream cheese, softened
1/4 cup (50 mL) icing sugar
1 tbsp (15 mL) orange juice
2 cups (500 mL) fresh raspberries
1/4 cup (50 mL) semisweet chocolate chips
1/4 tsp (1 mL) oil

Steps

1

Heat oven to 350ºF. In ungreased 10-inch tart pan with removable bottom, press cookie dough evenly in bottom. Bake 22 to 25 minutes or until deep golden brown. Cool completely, about 30 minutes.
2

In medium bowl, beat cream cheese, icing sugar and orange juice until well blended. Spread over cooled crust. Top with raspberries.
3

In small microwavable bowl, place chocolate chips and oil. Microwave on High 1 to 2 minutes or until chocolate can be stirred smooth. Drizzle over raspberries. Let stand until chocolate is set, at least 30 minutes.