Fruit Pizza
This recipe for fruit pizza has been passed around our family for years. My middle son asks for this every year for his birthday (he is not a big cake fan). It is easy to make, though cutting the grapes in half can be challenging! We all try to convince ourselves that this is actually good for us because of all the fruit! Most any fruit will work well. We usually add strawberries, kiwi, grapes, mandarin oranges and blueberries. Bananas are good, too, but only if eaten right away. Otherwise, they get mushy. Fruit pizza is a delicious dessert we enjoy having every year. Leftovers can be kept in the refrigerator and eaten within two days.
Fruit Pizza
A fruity dessert with cream cheese and sugar cookie.
Equipment
- 1 12 x 17 cookie sheet, with sides
- 1 medium size bowl
- knife for slicing fruit
Ingredients
- 2 rolls Pillsbury Sugar Cookie
- 1-2 tubs Marzetti Strawberry Glaze I use sugar free
- 2 8 oz packages of cream cheese, room temperature I use light cream cheese
- 1 cup sugar
- assorted fruit – strawberries, blueberries, 11 ounce can of mandarin oranges, grapes, kiwi, etc. Can use any fruits desired, though bananas will get mushy if not eaten immediately
Instructions
- Slice cookie dough into 1/4 – 1/8 inch slices and place in cookie sheet with sides. Can fill in spaces with extra dough.
- Bake at 350° for 12-15 minutes until lightly brown. Remove from oven and let cool.
- Mix the cream cheese with the sugar. Spread onto cooled cookie crust, covering the entire crust.
- Evenly spread strawberry glaze onto cream cheese mixture.
- Wash and slice strawberries, grapes, and kiwi. Drain liquid from can of mandarin oranges. Wash blueberries. I usually start by placing the strawberries at regular intervals. Then the mandarin oranges. I fill in the empty areas with the kiwi (notice there is no kiwi on this version, but it is really good when added), grapes, and blueberries. Cut into squares and serve immediately. Leftovers can be kept in refrigerator for up to 2 days.
