- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1 cup cold butter, cubed
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 cups halved fresh strawberries
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup fresh blueberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup unsweetened pineapple juice
- 1 teaspoon lemon juice
- In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 12-15 minutes or until very lightly browned. Cool on a wire rack.
- In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.
- For glaze, in a small saucepan, combine sugar and cornstarch. Stir in pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled. Yield: 16 servings.
Reviews for Cookie Crust Fruit Pizza
"My family loves this recipe and always request it for family gatherings. It is very easy to make and never fails."
"This has been a very popular summer dessert for family gatherings. No one suspects that it has been "lightened up"."