This no-bake rainbow fruit tart is a beautiful dessert for any occasion. It’s delicious and so easy to make, too!
You know what? Mother’s Day totally snuck up on me this year. I realize it’s a bit earlier than usual – I think maybe that threw me off, but also, I feel like my mind is still stuck in April for some reason. I haven’t gotten into the whole Mother’s Day/Memorial Day/Summertime groove yet.
But I’m slowly coming around and getting into the summertime spirit! Give me all the fruits and ice cream and no-bake desserts! I’m ready for warm weather fun and food.
In honor of Mother’s Day, I thought I’d share a really easy, really pretty no-bake rainbow fruit tart. When I was in grad school, I spent the summer in Italy, and there were so many little bakeries in the town I lived in.
I would eat amazing pastries and sweets pretty much everyday, but the one dessert that sticks out in my mind is the teeny little fruit tarts. They were no more than two inches across, and the fruit was arranged so artfully on top of the custard filling. There would be berries, kiwi, citrus fruit and more placed just so for a lovely little rainbow treat.
This rainbow fruit tart isn’t as involved as those mini-tarts, since there’s no baking involved, but you can make it just as pretty! This is the perfect thing to make if you’re in a hurry, or if you have to make your own dessert for Mother’s Day, or even if you want to make something simple that your children can help with.
To make this no-bake fruit tart, you just need a simple graham cracker crust, So Delicious Coco Whip, and fresh fruit. I chose strawberries, mandarin oranges, pineapple, green grapes, blueberries, and red grapes, but you can choose whatever fruits you like and arrange them in any pattern you like.
If you aren’t dairy free, just use any frozen whipped topping you like. You can also use whatever graham crackers work for your diet. There are vegan graham crackers, and also gluten free grahams as well – we used the gluten free Kinnikinnick variety this time around. For a different allergy-friendly option, you could also use Enjoy Life Crunchy Cookies instead of graham crackers – any of the varieties would work very well.
Don’t stress if you don’t have a tart pan – you can make this dessert in a pie pan or even a square dish. It will still be delicious! And if you don’t have special dietary needs, feel free to make this with regular graham crackers, butter, and Cool Whip. It will work out very well!
No-Bake Rainbow Fruit Tart.
For the crust:
- 8 ounces gluten free graham crackers or cookies I used Kinnikinnick Smoreables
- 1/2 cup vegan buttery spread melted
For the topping:
- 9 ounces So Delicious Original Coco Whip or any frozen whipped topping of your choice, thawed
- 1 cup strawberries
- 3/4 cup mandarin orange slices
- 3/4 cup diced pineapple
- 1/2 cup green grapes
- 1/4 cup blueberries
- 1 red grapes
- Place the graham cracker crumbs in the food processor and pulse until they become fine crumbs.
- Add the melted vegan buttery spread and pulse until combined.
- Press the crust mixture into a 9 inch tart pan. Use waxed paper to press it down firmly.
- Spread the Coco Whip on top of the crust.
- Arrange the fruit on top in the pattern that you like.
- Refrigerate if not serving immediately.
What are your Mother’s Day plans? Any dessert making on the schedule?