Freestyle Peach Tart

By margiekyle

Ingredients

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1/3 cup sugar
• 1 tsp. ground cinnamon
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 large fresh peaches, peeled, sliced (about 2 cups)
• 1 cup thawed COOL WHIP Whipped Topping

Preparation

Step 1

Heat oven to 400ºF.

Unroll pie crust on foil-covered baking sheet sprayed with cooking spray. Combine sugar and cinnamon; mix 1 Tbsp. with cream cheese. Spread onto crust to within 2 inches of edge.

Reserve 1 Tbsp. of the remaining sugar mixture. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture. Fold edge of crust over peaches, leaving center uncovered; sprinkle with reserved sugar mixture.

Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from baking sheet. Serve topped with COOL WHIP.