- 4 ounces cream cheese, softened
- 2 tablespoons honey
- 1 package (10 ounces) frozen sweetened raspberries, thawed and undrained
- 1 cup miniature marshmallows
- 1 medium firm banana, chopped
- 1 cup whipped topping
- 1 package (6 count) individual graham cracker tart shells
- In a small bowl, beat cream cheese and honey until smooth; beat in raspberries until blended. Stir in marshmallows and banana. Fold in whipped topping. Spoon into tart shells. Chill until serving. Yield: 6 servings.
Originally published as Banana Berry Tarts in Taste of Home June/July 2003, p15
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