This is a visually appealing dessert that tastes good too. People will think you worked for hours to prepare it and actually, it's pretty simple
1 (10 oz) can macaroons
2 Tbsp butter or margarine
½ cup chopped cantaloupe
¼ cup sugar
1 (8 oz) bar of cream cheese (don't use non-fat_)
2 ripe but firm kiwis
1 pint of strawberries
To make crust: Preheat oven to 350 degrees. In food processor, place macaroons and grind into crumbs. Add butter and process until mixture holds together.
Press into bottom and sides of 9 inch tart pan with removable bottom. Place on a baking sheet and bake for 13-15 minutes, until edges are golden brown.
Remove to rack and cool to room temperature.
To make filling: In food processor, process cantaloups and sugar until pureed. Add cream cheese and process until blended.
Spread into cooled crust. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
To finish: As close to serving as possible, peel and slice kiwis very thin. Stem and slice strawberries. Beginning with outer edge, arrange the sliced kiwis and berries in a spiral pattern. Refrigerate until serving.