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Cookie Crust Fruit Pizza

 Cookie Crust Fruit Pizza
This traditional fruit pizza comes from our Test Kitchen staff. Colorful produce, a thick cookie crust and a citrus glaze keep the divine treat memorable. For a version that cuts back on fat and calories, however, check out the recipe for Makeover Fruit Pizza.
16 ServingsPrep: 30 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 2 cups halved fresh strawberries
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup fresh blueberries
  • GLAZE:
  • 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

2 of 2

Cookie Crust Fruit Pizza (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 slice equals 294 calories, 17 g fat (10 g saturated fat), 46 mg cholesterol, 159 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.