1 (14 ounce) can sliced plums
1/2 cup butter, melted
1 cup white sugar
1/3 cup water
2 cups brown sugar
1 (15 ounce) can pitted black cherries
1 (8 ounce) package frozen whipped topping, thawed
1 (16 ounce) can frozen whipped topping, thawed
1 (1.5 fluid ounce) jigger cranberry juice
1 (8 ounce) package strawberry flavored Jell-O mix
2 tablespoons ground cinnamon
In a large bowl, beat softened cream cheese, butter and brown sugar until smooth. Stir in water and brown sugar. Stir in cook sauce. Mix in cherries, whipped topping, cranberry juice and strawberry jelly
Stir in cranberry juice mixture and gelatin.
Cover and refrigerate overnight. Strain pudding from refrigerator. Mix entire tart into a small bowl. Slowly drizzle egg, peach, banana, mixed berries and pineapple into pan, using a pastry bag to keep it all in place. Stir until bananas are evenly coated. Pour filling into tart shell. Refrigerate at least 2 hours before serving.