1/3 cup of canola oil
1 (8oz) brick of cream cheese thawed to room temperature
1 cup of cool whip topping
1/2 cup of sugar or splenda
Mix the cake mix together with eggs and canola oil. This will make a thick and stiff batter. Spray a tart pan generously with some cooking spray (or butter) and form the tart base. I coated my fingers with some oil to make the dough less sticky and pressed down then pushed the dough to the sides of the tart pan.
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