You only need a few ingredients to make an impressive and easy Crescent Rolls Fruit Tart.
There's a homemade sweet cream cheese spread on the bottom with a delicious arrangement of fruit on top.
If you've been a reader of my blog for any length of time, you'll know that I love crescent roll recipes and love to use them in sweet and savory recipes.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
This Crescent Rolls Fruit Tart Recipe is one of the easiest desserts you'll make. It will definitely become a family favorite as it is for mine.
In fact, this is the recipe I make for my daughter every year for her birthday instead of a traditional birthday cake.
If you'd like to make this recipe round like a pizza, check out my Crescent Roll Fruit Pizza recipe. For even more delicious ideas, check my list of other Peach Dessert Recipes.
Table of Contents
Blogiversary
I hit "publish" on my very first blog post back in 2008.The blogging world was so different back in 2008 as blogs were more of an online diary than the wonderful sources of information they are today.
After a few months of posting traditional blog posts, I started sharing recipes and what I was preparing for dinner every night for my family.
In fact, this recipe for Crescent Rolls Fruit Tart was one of the first dessert recipes I posted. It was also very popular back then...even with the horrible tiny photos.
Make sure you check out Peach Dumplings, Pumpkin Cream Cheese Crescents, Zucchini Pie made with Crescent Roll Crust and my all-time favorite, Apple Dumplings.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
- Sugar
- Cream cheese softened; 2 packages
- Container Cool Whip softened
- Crescent rolls - you can also use the crescent roll sheet dough.
- 1 tsp vanilla
- Assorted fruit; you can use canned fruit or fresh. I don't recommend using frozen fruit though as it would be too soggy for the top of the cream cheese layer.
Recipe Variations
Here are a few combinations of fruit you can use on top of the tart:
- Canned peaches; completely drained.
- Fresh strawberries.
- Blueberries
- Sliced banana; wait until right before serving to add the banana.
- Kiwi, sliced.
- Raspberries.
- Try my Individual Sugar Cookie Egg Fruit Pizzas for a fun twist on this recipe.
- This recipe can also be made using a Pillsbury Crescent Dough Sheet instead of crescent rolls for an easier, no-seam option.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Unroll the crescent rolls onto a parchment-lined baking tray, leaving them connected. Press the seams together gently to form one large sheet of dough.
Baking Instructions
Step 2: Bake in a preheated 350°F oven for 12-15 minutes, or until lightly browned. Let the crust cool completely before assembling the tart.
Prepare the Cream Cheese Frosting Layer
Step 3: Beat together softened cream cheese and sugar until combined. Gently fold in whipped topping, then spread this creamy frosting over the cooled crescent roll base.
Add the Fruit
Step 4: Arrange your chosen fruit in a decorative pattern on top of the tart. You can do this a few hours ahead of serving, but for the freshest presentation, add sliced bananas just before serving.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
How to Store, Freeze and Thawing Tips
Refrigerator: Store the assembled tart in the refrigerator for up to 1–2 days. For optimal freshness, it's best enjoyed the same day it's prepared.
Freezer: Freezing the assembled tart isn’t recommended, but you can freeze the baked crescent roll crust. Cool completely, wrap well, and freeze for up to 2 months. Thaw at room temperature before adding the cream cheese and fruit.
Thawing Tips: Thaw the frozen crust at room temperature, then bake at 350°F for 5–10 minutes to refresh crispness. Cool completely before adding the cream cheese and fruit—avoid reheating the assembled tart.
📖 Recipe Card
Crescent Roll Fruit Tart
Ingredients
- 2 cups sugar
- 16 ounce cream cheese softened
- 8 ounce Cool Whip Whipped Topping defrosted
- 2 containers refrigerated crescent rolls
- 1 teaspoon vanilla
- 1 cup strawberries
- 1 cup peaches
- 2 bananas
- 1 cup blueberries
Instructions
Prepare the Crescent Rolls Tart Crust- Unroll the crescent rolls but do not separate.
- Lay them flat on a baking tray that's been lined with parchment paper.
- Press the seams together to create one large sheet of crescent rolls.
- Bake in a 350 degree preheated oven for about 12 to 15 minutes or until it is lightly browned.
- Allow to cool completely before putting the tart together.
- Prepare the Cream Cheese Layer
- In a mixing bowl, using a hand-held mixer combine the softened cream cheese , sugar and vanilla.
- Gently fold in the Cool Whipped Topping using a wooden spoon or rubber spatula.
- Putting it all Together
- Once the crescent rolls crust has cooled completely, evenly spread the cream cheese mixture on top.
- Add the assorted fruit on top in a decorative pattern.
- Let chill in refrigerator or serve immediately.
Notes
- To ensure the vibrant colors and freshness of the fruit, I assemble this tart just before serving.
- This recipe can also be made using a Pillsbury Crescent Dough Sheet instead of crescent rolls for an easier, no-seam option.
- Simply unroll the crescent dough sheet onto a lightly floured surface and use as directed—no need to pinch seams like with regular crescent rolls.
Olga says
Oh I remember the first time I had it at your house, then you brought it to a church event! I made it after that a couple of times! Of course mine never looked as pretty as yours but it did taste the same!
Congratulations on your ten years!!
Lois says
Thank you Olga. 🙂 Come back tomorrow and join the giveaway!!!
Robyns View says
I've decided that ALL of your recipes look and sound delicious!
Thanks for linking up at Foodie Friends Friday!
~Robyn
Cindy's Recipes says
So pretty! I like this better than a sheet cake!
Lisa @ Flour Me With Love says
What a wonderful dessert! Thanks so much for sharing at Mix it up Monday 🙂