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  • 1 package pastry 9-inch pie crust
  • 1/2 lb cream cheese, softened
  • 2 TB almond flavored liqueur, or 1/2 teaspoon almond extract
  • 2 TB powdered sugar
  • 1/2 cup cranberry-strawberry drink
  • 1 TB sugar
  • 2 TB cornstarch
  • 4 cups Driscoll's strawberries, hulled


  • Line a 9-inch tart pan with removable bottom, with pastry.
  • Pierce the bottom of the crust with a fork.
  • Bake at 400 degrees for 10 minutes until golden brown. Cool.
  • In a medium bowl, whip cream cheese until light and fluffy.
  • Add liqueur or almond extract and powdered sugar; mix well.
  • In a small saucepan, combine cranberry-strawberry drink, sugar and cornstarch; mix well.
  • Cook and stir until mixture thickens and boils. Spread cream cheese mixture over pastry, arrange strawberries on top, stemmed sided down, and drizzle with cranberry-strawberry glaze. Refrigerate at least 1 hour.

Categories: Tart 
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