Strawberry Banana Tart

Strawberry Banana Tart
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  1. Crust
  2. 1 package Duncan Hines® Home-Style Golden Sugar Cookie Mix
  3. ½ cup (1 stick) butter or margarine
  4. 1 tsp. water
  5. Filling
  6. 2 tsp. lemon juice
  7. 1 banana
  8. 1 can Creamy Home-Style Cream Cheese Frosting
  9. 1 (8 oz.) package cream cheese
  10. 1 (10 oz.) package frozen sweetened sliced strawberries
  11. 2 cups frozen non-dairy whipped topping, thawed
  12. fresh strawberries
  13. mint leaves
  1. Preheat oven to 375°F. Line bottom and sides of 9"x9" pan with aluminum foil.
  2. For crust, combine cookie mix, butter and water. Stir until thoroughly blended. Press evenly on bottom and ½ inch up sides of lined pan.
  3. Bake at 375°F for 10 to 12 minutes or until light golden brown. Cool completely.
  4. For filling, sprinkle lemon juice over banana slices; set aside. Combine frosting and cream cheese in large bowl. Beat at medium speed with electric mixer for 2 minutes or until creamy. Fold in thawed strawberries, banana slices and 1 cup whipped topping. Pour into prepared crust. Cover. Refrigerate 4 hours or overnight.
  5. To assemble, lift edges of aluminum foil to remove tart from pan. Remove foil carefully. Place tart on serving plate. Garnish with remaining whipped topping, fresh strawberries and mint leaves, if desired.