1 1/2 C. finely crushed vanilla wafers (50)
1/2 C. finely chopped macadamia nuts
1/4 C. granulated sugar
1/3 C. butter or margarine, melted
1-2 limes (2 Tbsp. juice)
2 containers (8 oz. ea.) pineapple cream cheese spread
1/3 C. powdered sugar
1 firm, ripe mango or papaya
2 C. strawberries
2 Tbs. apricot preserves, melted
Preheat oven to 350 F. Combine crumbs, nuts, sugar and butter. Mix well. Press into a tart pan. Bake 12 minutes. Cool completely. Combine cream cheese, powdered sugar and lime juice.
Mix until smooth. Spread mixture over crust. Refrigerate at least 2 hours.
Peel mango, kiwi and prepare strawberries. Slice fruit. Arrange over filling. Carefully brush fruit with preserves. Serve immediately.