This is a recipe I have carried with me since I was a teenager. My siblings and I all made this as a pie at one time or another to take to parties, church events or other special occasions. It’s easy to make, light and delicious!
I thought it would be fun to make tarts instead of one pie so I could make different flavors. The recipe makes 6 tarts (I used purchased tart shells). Pictured below are tarts with Marionberry Jam, Raspberry Jam, Blueberry Jam and a new Strawberry Jam I’ve been working on with thyme and Lemon Balsamic vinegar.
You can also skip the tart crusts and make a pretty dessert by layering jam and the cream cheese mix in champagne flutes. Maybe add a layer of chocolate cookie or graham cracker crumbs
