1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup thawed COOL WHIP Whipped Topping
1 oz. BAKER'S White Chocolate
1 cup quartered fresh strawberries
1 can (11 oz.) mandarin oranges, drained
1 kiwi, peeled, sliced and halved
3 Tbsp. apricot preserves
2 tsp. water
Unroll pastry on baking sheet. Fold over edges of pastry to form 1/2-inch rim; press firmly to base to seal. Prick pastry sheet with fork. Bake 10 to 15 min. or until puffed and golden brown. Cool completely. Place on tray.
Beat pudding mix and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread onto pastry.
Melt chocolate as directed on package. Arrange fruit over pudding mixture. Mix preserves and water; brush onto fruit. Drizzle with chocolate. Let stand until chocolate is firm.
Prepare with JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, fat-free milk and COOL WHIP LITE Whipped Topping.
Substitute orange marmalade or pineapple preserves for the apricot preserves.
How to Drizzle Chocolate
Dip a large spoon into the bowl of melted chocolate. Quickly move the spoon back and forth over the tart, letting the chocolate fall in thin ribbons from end of spoon. Repeat until all the chocolate is used.