*  Exported from  MasterCook  *
 
                            Viennese Fruit Tart
 
 Recipe By     : Magazine
 Serving Size  : 8    Preparation Time :0:15
 Categories    : Desserts                         Fruit
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      6-oz can      frozen orange juice concentrate
    1      9 1/2        pkged sponge layer  (6 oz) -- OR
    1      9            baked pastry shell
    1      3-oz pkg      cream cheese
    2      5-oz cans     vanilla pudding
    1                    banana
    1      1 lb can      apricot halves
      1/2  pt            fresh raspberries OR 10-oz pkg frozen -- thawed and dra
 ined
      1/2  lb            seedless green grapes -- (1 c)
      1/2  c             apple jelly
 
 1.  Heat orange juice concentrate in a small saucepan just until hot.
 2.  Place cake on serving dish; brush generously with orange juice.
 3.  Stir cream cheese until very soft in a small bowl; stir in pudding.  Spread
  mixture into bottom of cake layer.
 4.  Cut banana lengthwise into quarters; halve each quarter.  Arrange 5 pieces 
 of banana on pudding layer to form section dividers.  Arrange apricot halves, r
 aspberries, and green grapes in a pattern in each section.
 5.  Heat apple jelly in a small saucepan until melted; brush over all fruits.  
 Chill until serving time.
 
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 NOTES : “Jelly-glazed fruits and a creamy no-cook filling put this dessert in t
 he quick-but-elegant class.”