Clipped from The Forum.

Ingredients

 1 piecrust, for 2-crust pie

CREAM CHEESE FILLING

 2 cups milk

 1 3 oz. package custard dessert mix

 1 8 oz. package cream cheese, cubed

 ½ teaspoon vanilla

FRUIT TOPPING

 2 cups strawberries, halved

 1 8 oz. can peach slices, drained

 1 small banana

 2 tablespoons sugar

 1 tablespoon cornstarch

 ¼ teaspoon ground nutmeg

 ⅔ cup orange juice

 ½ cup currant jelly

Method

  1. Tart Crust: Prepare pie crust according to directions. On a floured surface roll pie crust into a 13-inch circle; fit into a 12-inch pizza pan. Trim and flute edges; prick pastry. Bake in a 450 degree oven 12-14 minutes. Cool.
  2. Make cream cheese filling: In a small saucepan stir together milk and custard dessert mix. Cook and stir until mixture comes to a full rolling boil; remove from heat. Stir in cubed cream cheese, add vanilla. Using a rotary beater, beat smooth. Cool 10 minutes, stirring occasionally.
  3. Assemble tart: Spoon cream cheese filling onto pastry. Cool 20 minutes. Arrange fruit on top.
  4. In saucepan combine sugar, cornstarch and nutmeg. Stir in juice; add jelly. Cook and stir until bubbly. Cook 2 minutes more. Cool. Spoon over tart. Chill.

Makes 10 servings.