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Coconut Berry Pizza

 Coconut Berry Pizza
This recipe makes a great breakfast dish or eye-catching appetizer, as well as a scrumptious dessert for parties and picnics. I've made it so many times and always receive lots of compliments! —Joan Warner Carr, Kingwood, West Virginia
16 ServingsPrep: 10 min. + chilling Bake: 15 min.


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons seedless raspberry jam
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 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 flaked coconut, toasted


  • Unroll crescent dough and place in a greased 15-in. x 10-in. x 1-in.
  • baking pan. Press onto the bottom and up the sides of pan; seal
  • seams. Bake at 375° for 15-20 minutes or until golden brown.
  • Cool on a wire rack.
  • 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: 16 servings.
Nutritional Facts: 1 piece equals 281 calories, 15 g fat (8 g saturated fat), 16 mg cholesterol, 273 mg sodium, 33 g carbohydrate, 3 g fiber, 4 g protein.

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Coconut Berry Pizza (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.