From MARTHA WHITE
Makes 8 to 10 slices

INGREDIENTS

1 (7 oz.) package MARTHA WHITE Blueberry Flavored Muffin Mix made with Whole Grains, or 1 (7.4 oz.) pkg. Chocolate Chip Muffin Mix
1/4 cup firmly packed dark brown sugar
4 tablespoons cold butter
3 tablespoons cold heavy cream
1 teaspoon vanilla extract
Topping
1 (8 oz.) package cream cheese
1/4 cup sifted powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Fresh fruit such as sliced peaches, pineapple, kiwi, strawberries, raspberries, blueberries or bananas
3 to 4 tablespoons Apple Jelly

DIRECTIONS

1.HEAT oven to 375 degrees. Cover large cookie sheet (14×20-inch) with double layer of parchment paper. Stir together muffin mix and brown sugar in large bowl. Cut in butter with pastry blender or two knives until size of peas. Slowly stir in cream and 1 teaspoon vanilla with a fork until ingredients are moistened. Form dough into a ball with floured hands. Knead 3 to 4 times in the bowl. Flatten into a 6-inch disk. Wrap with plastic wrap. Chill for 30 minutes.

2.UNWRAP dough. Place in center of parchment covered pan. Leaving plastic wrap on top, press with palms of hands from center to outside edge into 11-inch circle. Work quickly so dough remains cold. Pierce dough all over with fork. Chill for 20 minutes. Bake in lower third of oven. Bake 10 to 12 minutes or until medium to dark brown. Cool completely on wire rack. Gently loosen with spatula. Place on serving tray.

3.BEAT cream cheese, powdered sugar, 1 teaspoon vanilla and lemon juice until blended. Spread over cooled crust. Arrange desired fruit over cream cheese. Heat apple jelly on low heat just until warm. Brush thin layer over fruit with pastry brush. Chill at least 1 hour or until serving time.

Find this recipe and more holiday treats at marthawhite.com