Berries 'n' Cream Pizza Recipe
Berries 'n' Cream Pizza Recipe photo by Taste of Home
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Berries 'n' Cream Pizza Recipe

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This beautiful pizza is a kaleidoscope of color and a great way to showcase fresh ripe berries. It's a welcome addition to any summertime party. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 1 tube (8 ounces) refrigerated crescent roll dough
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons seedless raspberry jam
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3 to 4 medium kiwifruit, peeled and sliced
  • 1-1/3 cups sliced fresh strawberries
  • 1-1/3 cups each fresh raspberries, blueberries and blackberries
  • 1/2 cup sweetened shredded coconut

Nutritional Facts

1 slice: 284 calories, 15g fat (10g saturated fat), 21mg cholesterol, 215mg sodium, 32g carbohydrate (19g sugars, 2g fiber), 3g protein.


  1. Separate crescent dough into eight triangles. Press onto a greased 12-in. pizza pan; seal seams. Bake at 375° for 8-10 minutes or until edges are golden. Cool on a wire rack.
  2. Meanwhile, in a small bowl, beat the cream cheese, confectioners' sugar and jam until smooth. Fold in whipped topping. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving. Yield: 12 servings.
Originally published as Berries 'n' Cream Pizza in Summer Appetizers 2011 2011, p115

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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asrez User ID: 8322447 224400
Reviewed Apr. 7, 2015

"It looks great. Berries are great ingredient for a pizza."

Dori118 User ID: 6960982 151140
Reviewed Aug. 22, 2013

"Excellent! I used marshmallow cream in place of the powdered sugar and mixed with cream cheese and jam. Next time I may use dream wip in place of whipped topping. Either way, I am sure they will be excellent...."

janhaeker User ID: 931124 186527
Reviewed Aug. 22, 2013

"We love love this recipe have made it many times. However, I use a tube (8oz.) of refrigerated sugar cookie dough. Really delicious."

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