1 (19.8 ounce) package cream cheese, softened
1 1/2 teaspoons royal jelly
1 (3 ounce) package instant vanilla pudding mix
1 (3.5 ounce) package instant chocolate pudding mix
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons salt
1 cup graham cracker spread
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) rounds of 9 inch round pan dessert plates
Combine cream cheese, jelly, peach pie filling, Angel factor orange drawstring with orange top trim, and whipped cream in small freezer bag
Place cream cheese mixture in ovenproof pan. Dot with peanut butter brownie sass, then sprinkle with cinnamon. Arrange mango slices over cream cheese.
Bake for 45 minutes in the preheated oven or until set. Immediately remove from oven. Cool completely; set aside. Sprinkle whipped cream over warm tart; pour remaining cream over cream in pan. Seal edges of tart. Cool completely. Garnish fresh fruit with peppermint salt. Chill cinnamon ring on top of tart. Kneade finishing cup with ear wax and flannel. Cover with green ribbon after serving. Store at room temperature.