Vanilla Cream Fruit Tart

3/4 cup butter or margarine, softened
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
1 package (10 ounces) vanilla or white chips, melted and cooled
1/4 cup whipping cream
1 package (8 ounces) cream cheese, softened
1 pint fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice

In a mixing bowl, cream butter and confectioners’ sugar. Beat in flour (mixture will be crumbly). Pat into a greased 12-inch pizza pan. Bake at 300 degrees for 25-28 minutes or until lightly browned. Cool. In another mixing bowl, beat melted chips and whipping cream. Add cream cheese; beat until smooth. Spread over crust. Chill for 30 minutes. Arrange strawberries, blueberries and raspberries over filling. In a saucepan, combine sugar, cornstarch, pineapple juice and lemon juice; bring to boil over medium heat. Cook and stir for 2 minutes or until thickened. Cool; brush over top of the fruit. Chill 1 hour before serving. Store leftovers in the refrigerator.

Yield: 12-16 servings