| 1. | Heat oven to 350°F. Lightly spray 9-inch tart pan with removable bottom with cooking spray. |
| 2. | Place cereal in food processor; process until crumbly. Add sugar, oil and water; pulse just until moist. Press mixture in bottom and up side of pan. Bake 8 to 10 minutes or until light brown. Cool on cooling rack 15 minutes. |
| 3. | Meanwhile, in small bowl, beat cream cheese, 1/3 cup fruit spread and the vanilla with electric mixer on high speed about 1 minute or until completely blended and smooth. Spread over crust. |
| 4. | Arrange strawberry slices in circular pattern over cream cheese mixture. |
| 5. | In small microwavable bowl, mix 1 tablespoon fruit spread and the honey. Microwave uncovered on High 15 seconds; stir until blended and smooth. Spoon over strawberries. Cover; refrigerate at least 2 hours. |
| In step 2, bake crust 10 to 12 minutes. |
