*  Exported from  MasterCook  *

                           Viennese Fruit Tart

Recipe By     : Magazine
Serving Size  : 8    Preparation Time :0:15
Categories    : Desserts                         Tarts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      oz            Can frozen orange juice
                        - concentrate
   6      oz            Pkg sponge layer (9-1/2") -OR-
   1                    Baked pastry shell (9")
   3      oz            Cream cheese
  10      oz            Vanilla pudding (2 cans)
   1                    Banana
   1      lb            Can apricot halves
   1      c             Fresh raspberries -OR-
  10      oz            Frozen raspberries -- thawed,
                        - drained
     1/2  lb            Seedless green grapes (1 c)
     1/2  c             Apple jelly

"Jelly-glazed fruits and a creamy no-cook filling put this dessert in
the quick-but-elegant class."

Heat orange juice concentrate in a small saucepan just until hot.

Place cake on serving dish; brush generously with orange juice.

Stir cream cheese until very soft in a small bowl; stir in pudding.
Spread mixture into bottom of cake layer.

Cut banana lengthwise into quarters; halve each quarter. Arrange
5 pieces of banana on pudding layer to form section dividers. Arrange
apricot halves, raspberries, and green grapes in a pattern in each
section.

Heat apple jelly in a small saucepan until melted; brush over all
fruits. Chill until serving time.


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