Strawberry-Kiwi Tart

• 1 box pillsbury refrigerated pie crusts, softened as directed on box
• 2/3 cup yoplait 99% fat free creamy vanilla yogurt (from 2-lb container)
• 1 container (8 oz) reduced-fat sour cream
• 1 box (4-serving size) vanilla instant pudding and pie filling mix
• 2 tablespoon orange marmalade
• 1 cup halved fresh strawberries
• 2 kiwifruit, peeled, thinly sliced
• 2 tablespoon orange marmalade

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
3. In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.