- 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
- 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
- 1/4 cup confectioners' sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
- 2 to 3 kiwifruit, peeled and thinly sliced
- 1 to 2 firm bananas, sliced
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 cup red grape halves
- 1/4 cup sugar
- 1/4 cup orange juice
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1-1/2 teaspoons cornstarch
- Pinch salt
- Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool.
- In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top.
- In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator. Yield: 16-20 servings.
Reviews for Fruit Pizza(3)
Sort By :
I made it last week, and it went down so well, and fast I can't even describe, even my mom loved it so much, Happy Mother's Day, I have to make two just so that there will be enough for the 12 people, based on last week 6 people ate the whole thing!
Very popular dessert in my household!
I would definitely make it again. I made a regular chocolate chip cookie dough but I skipped the baking powder so that it does not rise.