Coconut Berry Pizza
TOTAL TIME: Prep: 10 min. + chilling Bake: 15 min.
YIELD: 16 servings.
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
Ingredients
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2 tubes (8 ounces each) refrigerated crescent rolls
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1 package (8 ounces) cream cheese, softened
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1 cup confectioners' sugar
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2 tablespoons seedless raspberry jam
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1 carton (8 ounces) frozen whipped topping, thawed
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4 medium kiwifruit, peeled and sliced
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1-1/3 cups sliced fresh strawberries
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1-1/3 cups each fresh raspberries, blueberries and blackberries
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1/2 cup sweetened shredded coconut, toasted
Directions
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1.
Unroll crescent dough and place in a greased 15x10x1-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.
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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.
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